Place oats and coconut into the Thermomix bowl and mill 10 sec/speed 6.
Add remaining ingredients and combine 10 sec/speed 8.
Tip dough out onto a floured silpat mat and flour the top as well. Press into a flat rectangle with the mat, wrap and refrigerate for at least 15 minutes.
When ready to bake, preheat oven to 180°C and cut two pieces of baking paper that will fit your trays. Divide the dough in half and work with one half at a time.
Using a piece of the cut baking paper, form 1 piece of dough into a rectangle as well as you can, just using a spatula. Place the silpat mat on top of the dough and roll to 1/2 cm thickness. You can square up the edges as best you can, but rustic is also good. Score dough with a knife into rectangular shapes (mine were approx 6.5 cm x 9cm). Prick evenly with a fork and transfer the dough on paper to your baking tray. Repeat with the other piece.
Bake 15 minutes and allow to cool in the turned off oven for around 20 minutes. They will break apart and be ready to store in an airtight container in the pantry or fridge.