1 cup butter (room temperature)
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips (or chocolate chunks)
2 cups toasted sweetened coconut
Directions:
- Preheat the oven to 375 degrees.
- Measure 2 cups of sweetened, flaked coconut and spread it evenly on a baking sheet. Bake in the oven for 5 minutes. Remove baking sheet and stir coconut halfway through to ensure consistently toasted coconut. Note: When you remove from the oven after the 5 minutes is up, coconut should be a nice golden honey brown color.
- In a large bowl, cream together the butter, brown sugar and white sugar until fluffy and blended.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking soda and salt; stir into the creamed mixture.
- Mix in chocolate chips and toasted coconut by hand. Drop by rounded spoonfuls onto cookie sheets.
- Bake for 8 minutes - cookies may look undercooked, but they are done. Let cookies cool on baking sheet for 4-5 minutes before removing to a wire rack to cool.
