Line a cookie sheet with parchment paper, and set aside.
The last stage of this recipe has to be done quickly so I like to measure the quick oats and coconut into a bowl first.
In a large saucepan over medium heat. Melt the butter, and the canned milk and then the sugar. Stirring constantly to dissolve the sugar, cook until the mixture boils. Let the mixture boil for ONE minute.
Remove from heat and add the peanut butter and vanilla. Stir until the peanut butter melts.
Add the oatmeal and the unsweetened coconut. Work fast as the cookie mixture cools quickly.
Using a cookie scoop or a tablespoon, scoop the dough out onto the parchment paper. Place in fridge and let cool for 20 minutes.