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Ingredients
- 1 1/4 c. All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 2 stk unsalted butter, softened (1 c.)
- 1 1/4 c. Firmly packed light brown sugar
- 1/4 c. Granulated sugar
- 2 lrg Large eggs
- 1 tsp Vanilla
- 3 c. Sweetened flaked coconut
- 2 c. Semisweet chocolate chips, (12 ounces)
Directions
- Preheat oven to 375F.
- In a bowl whisk together flour, baking soda, and salt. In another bowl with an electric mixer cream butter and sugars till light and fluffy. Beat in Large eggs, 1 at a time, beating well after each addition and beat in flour mix. Beat in vanilla and stir in coconut and chocolate chips.
- Drop dough by level Tbsp. 2 inches apart onto buttered baking sheets and bake cookies in middle of oven 10 min, or possibly till golden brown. Cold cookies on baking sheet 1 minute and transfer to racks to cold completely.
- Cookies keep in airtight containers 5 days.
- Makes about 27 cookies.
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