Mud Pies

(Cheryl Dummitt)

2 cups white sugar
1/2 cup milk
1/2 cup shortening
5 tbsp cocoa
1/2 tsp salt
1 tsp vanilla
3 cups rolled oats
1 cup fine coconut

Stir sugar, milk, shortening, cocoa, salt and vanilla in a saucepan. Over medium heat, bring to a boil. Remove from heat. Immediately add rolled oats and coconut. Stir well until all is moistened. Cool a little. Drop by teaspoon (about 1 1/2 inches in diameter) onto a cookie sheet covered with waxed paper. Allow to air dry. (about 1 or 2 hours). Store in a tightly closed tin container. Great for lunches as they carry well. Freeze well.