½ cup butter or margarine

1 cup granulated sugar

1 egg

1 teaspoon vanilla extract

1 teaspoon lemon extract

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup all-purpose flour

½ cup sweetened shredded coconut

1 cup quick-cooking oats

• Preheat oven to 350°. Grease a baking sheet well.

• Cream together the butter and sugar. Beat the egg with the vanilla and lemon extract. Beat into the butter and sugar mixture until creamy.

• Sift the baking soda, baking powder, and salt into the flour. Add to the butter mixture and beat until well blended. Stir in the coconut and the oats.

• Use a teaspoon to drop the dough onto the baking tray, placing them well apart (about 15 cookies per tray). For best results, don't drop more than a level teaspoon, as the cookies expand quite a bit. Bake for about 6 minutes, until lightly browned around the edges. Let cool. Store in an airtight container.