Ingredients:
>1 cup flour
>1/2 cup sugar
>1/2 cup light brown sugar
>1/2 cup Crisco shortening
>1 egg
>1/4 tsp vanilla
>1/2 cup chopped pecans
>3/4 cup quick oats
>1/2 cup coconut

Directions:
Mix together flour and sugars. Cut in shortening, mixture will be crumbly. Add the pecans, oats and coconut.

In a separate bowl, beat together egg and vanilla. Add to crumble mixture.
Using your hands or a wooden spoon, just mix the egg mixture with the cumble mixture. It will stay pretty crumbly.

Using your hands, shape dough into small balls and place on an ungreased cookie sheet. Dip the bottom of a glass in sugar and press it down on the tops of the cookies, flattening them and coating the tops with sugar.

Bake at 375 for 10-12 minutes. Cool on wire racks.

Ingredients:
1 graham cracker crust
1 (8oz) pkg cream cheese
1 cup cream of coconut
1 (3.4 oz) pkg cheesecake instant pudding mix
1 cup flaked coconut plus 1/3 cup for garnish
Large container Cool-Whip, thawed

Directions:

Beat cheese and cream of coconut with mixer at medium speed until smooth. Add pudding mix; beating until blended.

Stir in coconut, fold in 1/2 the container of Cool-whip. Spread cheese mixture evenly into your pie crust. Cover and chill for 2 hours or until set.

Using a nonstick skillet on medium-low heat, add the coconut reserved for garnish. Shake the pan occasionally to keep the coconut from burning.

Top the pie with the remaining Cool-whip and toasted coconut.

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