Spread parchment paper or wax paper on a flat surface (the counter or baking trays).
In a large bowl, mix together oats, coconut, and cocoa. Set aside.
In a medium saucepan on medium high heat, add sugar, butter, and milk. Bring to a boil and continue for 2 minutes (no longer). Remove from heat and add vanilla. Stir.
Add boiled mixture to oat mixture. Stir well to combine.
Use a 1 Tablespoon cookie scoop or a spoon to drop by the spoonful onto parchment paper. Cool completely.
Notes
Nutrition calculated with unsweetened shredded coconut.
Store for 1 week in a sealed container.
Makes 50 - 1 Tablespoon cookies, or 38 with a size 50 scoop.