Beat the first three ingredients together.
Stir in salt, soda and flour sifted together.
Add oats and coconut.
Chill slightly to make handling easier.
Roll in small balls and place on lightly greased cooky sheets 1 1/2 inches apart.
Flatten each slightly with a floured fork.
Bake at 350F for about 12 minutes or until lightly browned.
Remove from sheets and cool.
Swirl about 1/2 teaspoon Chocolate Icing in the centre of each and decorate with nut pieces or dices of candied cherries.
chocolate ICING: Combine 4 squares semisweet chocolate, 2 tablespoons evaporated milk, 2 tablespoons corn syrup in the top of a double boiler.
Cover until chocolate melts.
Stir until smooth, then add 1/2 teaspoon vanilla.
Frost cookies while icing is slightly warm.