I have written about my fascination with pineapple. Well, coconut runs a close second. I like a layer cake covered with coconut frosting. White cake or yellow cake; no matter. If it has coconut in it or on it, that cake is special to me.

A few years ago my neighbor, Kris Love, talked about wanting a fresh coconut cake. She finally bought a coconut, found a recipe and set out to make one. With difficulty Kris removed the coconut meat from the shell. With more difficulty, she grated it. Then Kris made her cake. She invited me over to sample it. We agreed that the cake was gosh-awful. Every now and them a recipe for a fresh coconut cake turns up. I ignore it.

In the cookie aisle at Food city there is a good coconut cookie. But I have a recipe for a good one, too. I don't drive anymore so going to the store is a chore. My daughter Anne does most of the shopping now. I don't expect her to search the cookie aisle looking for my favorite cookie. I make my own.

OATMEAL-COCONUT COOKIES
1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups plain flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup quick oatmeal
1 cup flaked coconut

In large bowl with hand mixer, beat butter and sugars together until fluffy. Beat in egg and vanilla. Whisk together the flour, baking soda and salt. Gradually add to creamed mixture. Mix well. By hand, beat in oatmeal and coconut. Cover and chill 1 hour. Form into 1 inch balls. Place two inches apart on greased baking sheet. Bake at 350 F. for 12 minutes or until lightly brown. Removing to cooling rack. Makes 5 dozen.