Chocolate Chip Coconut Pecan Cookies
2 cups + 5 tbl. flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temp
1 1/4 cups packed dark brown sugar
1/2 cup sugar
1 1/2 teaspoons vanilla
2 large eggs
1 cup semisweet chocolate chips
3/4 cup chopped pecans
1 1/4 cups shredded coconut meat
Preheat oven to 400ºF; lightly grease baking sheets.
Sift flour, baking soda and salt together; set aside.
Cream butter, sugars and vanilla on medium speed until light and fluffy, scraping sides of bowl as needed.
Add eggs and beat until well blended, then mix flour in.
Stir in chocolate, nuts and coconut, mixing until well blended. Drop dough by heaping tablespoons 2″ apart on cookie sheets.
Bake until edges are dark golden and centers are light and slightly puffed up, 9-11 minutes.
Allow to cool on cookie sheets. Store airtight in freezer for up to 2 weeks.
Makes 24 large cookies.
Rosie’s Cookie Book