1. Line a baking sheet or tray with parchment paper. This will be where your cookies rest and firm up.
2. In a large mixing bowl, combine the rolled oats and shredded coconut. Give them a good stir, imagining you’re back on Mama Lu’s porch shelling peas — the rhythm makes the task feel lighter.
3. In a small saucepan over low heat, gently warm the peanut butter, honey (or maple syrup), and coconut oil. Stir continuously until everything melds into a smooth, glossy sauce. This usually takes about 3-4 minutes.
4. Remove the saucepan from heat and stir in the vanilla extract and sea salt. I always add a pinch more salt than I think I need — it’s a trick Mama Lu taught me to bring out the flavors.
5. Pour the warm mixture over the oats and coconut. Using a sturdy wooden spoon or spatula, mix until every bit is coated and sticky. If you’re adding chocolate chips or nuts, fold them in now.
6. Using a spoon or your hands, scoop out heaping tablespoons of the mixture and drop them onto the prepared parchment. Flatten each cookie slightly with the back of the spoon or your palm — just enough so they hold their shape.
7. Place the tray in the refrigerator and let the cookies set for at least 1 hour. This step is key; it lets the coconut oil solidify and the cookies become delightfully chewy.
8. Once firm, transfer the cookies to an airtight container. If you have any leftovers, which is rare in my house, keep them chilled.

One of my fondest childhood memories is how Mama Lu would get us all involved in the kitchen, telling stories as we worked — the kind of simple togetherness you don’t find in fast food or fancy restaurants. This recipe, with its slow and steady setting time, invites a bit of that same peaceful pause.