Coconut Crisps

2 sticks butter of margarine, softened
1 cup sugar
1 cup packed light brown sugar
1 egg
1 1/2 cups all-purpose flour
1 1/4 cups rolled oats
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cups flaked coconut

1. Preheat oven to 375 degrees F. Grease 3 baking sheets. Beat butter, sugar and brown sugar in a large bowl with an electric mixer set at medium speed until fluffy, about 2 minutes. Add egg to bowl; beat well.
2. Combine flour, oats, baking soda, baking powder, salt and coconut in a medium bowl. Add to the butter mixture. Mix well.
3. Shape dough into small balls. Place 2 inches apart on prepared baking sheets.
4. Flatten dough balls with a fork. Bake until light brown, about 8 minutes. Cool for 2 minutes on baking sheets. Remove and cool completely.
Make ahead: You can prepare these cookies up to 48 hours ahead. Keep in a tightly closed container. Variation: For a fruitful variation, add 1/2 cups dried sour cherries in step 2.

Submitted by Deede