Grind the Oats: Weigh out 100gr (1 cup) of oats and blend them slightly to make a coarse flour (not too fine).

Combine Dry Ingredients: In a bowl, mix the ground oats, 100gr (3/4 cup) flour, and 1 teaspoon baking powder. Set aside.

Cream Butter & Sugar: Soften 100gr (7 tbsp) of butter in the microwave. Add 80gr (1/3 cup) sugar, 3 tablespoons milk, and 1 teaspoon vanilla. Mix until creamy.

Add Coconut: Mix in 50gr (1/2 cup) shredded coconut.

Combine Wet and Dry: Add the dry ingredients to the butter mixture. Mix until you get a dough.

Chill the Dough: Form a ball, wrap in plastic wrap, and chill for 30 minutes.

Preheat Oven: Set to 180°C (350°F). Roll out the dough on parchment paper and cut into shapes using a cookie cutter or the rim of a glass.

Bake: Place cookies on a parchment-lined baking sheet. Leave space between them. Bake until golden on top (approx. 10–12 min). Cool on a rack.

Chocolate Coating (optional): Melt dark chocolate chips in a microwave-safe bowl, stirring every few seconds. Add a splash of olive oil or a bit of butter for shine.

Decorate: Use a spoon to cover half of each cookie with chocolate. Sprinkle shredded coconut on top and sides. Let cool.

Enjoy! The inside will be buttery and coconutty—delicious on their own or with the coating!