1 cup self-rising flour
1 cup rolled oats
1 cup rice crispies
½ cup flaked coconut
½ cup butter or margarine, softened
½ cup sugar
½ cup firmly packed brown sugar
1 egg
½ teaspoon vanilla extract

Preheat oven to 375°F.  Spray cookie sheets with non-stick vegetable spray.

In a medium bowl, combine flour, oats, rice crispies, and coconut.

In a large mixing bowl, cream butter and sugars until light and fluffy.  Add egg and vanilla; beat until blended.  Gradually stir flour mixture into the creamed mixture.  Drop by teaspoonfuls onto prepared cookie sheets.

Bake for 10 minutes or until lightly browned around the edges.  Remove from cookie sheets; cool completely on a wire rack.

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