1 2/3 cup all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
3 cups confectioners' sugar
1 cup rolled oats
1/2 cup butter
2 eggs, beaten
2/3 cup milk
2 teaspoons vanilla extract
1 teaspoon vanilla extract
1/4 cup crushed candy coating crumbs
3 tablespoons milk
3/4 cup low-fat flour
3/4 cup rolled oats
1 cup pressed flaked coconut (optional)
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Break wheat into small pieces 2 to 3 inches in diameter. Set aside.
Stir together flour and salt; set aside. In a medium bowl, combine sugar, milk, eggs, vanilla extract and vanilla extract.
Press remaining flour mixture into bottom of double boiler, then balance on pan rack. Cook for 1 minute. Remove from heat and stir in oats. Stir in 3/4 cup of coconut. Spread batter evenly into prepared cookie sheets.
Bake for 10 to 15 minutes in the preheated oven, or until golden. Cool on wire rack. When cookies have cooled, they can be cut into squares using cookie cutters until circles 4 to 6 inches in diameter.