• 1 1/4 all purpose flour
• 1 tsp baking powder
• 1 tsp soda
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup butter (or margarine)
• 1 egg
• 1 tsp vanilla
• 1 cup uncooked oats
• 1 cup flaked or shredded coconut

Place flour, baking powder, soda and salt into a bowl a mix together. Add sugar, brown sugar, butter, egg and vanilla and beat until smoot. Stir in oats and coconut.

Shape to form 1-inch cookies and place them on greased cooking sheets. Bake in preheated oven (180 degrees) for 12 – 15 minutes. Remove from oven and allow cool.

If you are a coconut lover, try these Coconut Recipes.

Antonin Carême classified sauces in the 19th century into four groups.

• Allemande (based on white stock thickened with egg yolk)
• Béchamel (based on milk thickened with roux)
• Espagnole (based on brown stock thickened with roux)
• Velouté ( based on a white stock thickened with roux)

Most common sauces used in cuisine are derivatives of one of the above listed grand sauces. These grand sauces are usually not served as-is, instead additional ingredients are added to make derivative sauces.