Cream the coconut, agave, vanilla and egg, with an electric mixer.

In a separate bowl, combine flour, oats, salt, and baking powder. Add dry ingredients to your creamed ingredients, a little at a time, with an electric mixer, until it is well incorporated.

Wrap dough in plastic wrap, and chill for 1 hour. Once chilled, roll out on wax paper, using flour where necessary so it doesn't stick to your rolling pin, or the counter.

Cut and wash 1 cup of strawberries. Put them in a small saucepan with 1 tablespoon of water.

Using the edge of a wooden spoon, slowly break the strawberries up until the start to break apart. After about 5 minutes, pour strawberries into a food processor and blend until smooth. If you still would like it a little thicker, at this point, return the pureed strawberries to the saucepan, and add 1/2 tablespoon of corn starch with a few drops of water *enough to turn the corn starch liquid. Add to the strawberries and stir over low heat until it begins to thicken.

Preheat oven to 350. Roll out dough, and using a pizza wheel, cut into 3X3 inch squares.

Pour strawberry sauce on one side, and fold over and pinch to keep the filling in.

Transfer to a cookie sheet and bake at 350 for 15 minutes.

To keep these soft, store in a zip top bag or air proof container.