In a medium pot, combine sugar, cocoa, evaporated milk and butter. Cook and stir over medium-high heat until mixture comes to a boil. Boil for 1 minute, stirring constantly.
Remove from heat. Stir in vanilla. Add porridge oats and coconut and mix well.
Drop by spoonful onto cookie sheet. Refrigerate until firm, about 1 hour.
Store in an airtight container in the refrigerator or at room temperature.