Melt butter in a large saucepan and bring to boil with milk. Add sugar and stir until dissolved. Add cocoa and mix well.
Remove from heat and add oats and coconut. Drop by tablespoonfuls onto a greased cookie sheet and let cool in refridgerator until cookies are hard.
*** Note: The original receipe called for 2 cups of sugar. I find that 1 1/4 to 1 1/2 is plenty.
*** Note: You can substitute splenda or something for sugar.