1 cup butter, softened
1 1/2 teaspoons vanilla extract
1 cup rolled oats
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup lite coconut
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 400 degrees (200 degrees C). Unroll the rolled oats into a 1 inch thick round. Cut into 1 inch squares. Place the coconut onto the square and seal with a pastry bag.
In a large bowl, cream together the butter and vanilla until creamy. Beat in the oats, sugar and baking powder. Mix in the salt, nutmeg, coconut and oil. Combine the eggs, oil and vanilla, then stir into the creamed mixture until well blended.
Spread the coconut mixture over the rounds of rolled oats. Bake in the preheated oven until golden brown, about 45 minutes.