The coconut in this recipe gives a chewiness to these thin cookies.
Recipe information
Yield
Makes about 27 cookies
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups firmly packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3 cups sweetened flaked coconut
2 cups (12 ounces) Semisweet chocolate chips
Preparation
Step 1
Preheat oven to 375°F.
Step 2
In a bowl whisk together flour, baking soda, and salt. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition and beat in flour mixture. Beat in vanilla and stir in coconut and chocolate chips.
Step 3
Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in middle of oven 10 minutes, or until golden. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.
Step 4
Cookies keep in airtight containers 5 days.
