In a medium bowl, combine the oats, peanut butter, coconut, cocoa powder, espresso powder, vanilla, and salt. Stir until evenly mixed.
Line two baking sheets with wax paper and set aside.
In a large microwave-safe glass bowl, combine the sugar, milk, and butter. Microwave for 3 to 4 minutes on high until the mixture is thick and bubbly. Be careful removing from the microwave as the dish will be hot and the mixture extremely molten.
Pour the mixture over the oats. Mix together quickly and then, using a spoon, scoop onto the baking sheets. Allow to sit for 1 hour until the cookies are cooled and set.
Serve or store in an airtight container in a cool place, up to 3 days.
