2 cups flaked sweetened coconut
2 cups all-purpose flour
1 1/2 cups packed light brown sugar
1/2 cup butter, softened
2 large eggs
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. vanilla extract
4 oz. dark chocolate, chopped
1. Preheat oven to 350 degrees.
2. Arrange coconut in a single layer on a large cookie sheet lined with foil. Bake for about 7 minutes, making sure to stir every few minutes to prevent over-browning. Remove from oven and set aside to cool.
3. Mix together all-purpose flour, baking powder, baking soda and salt in a small bowl and set aside.
4. In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
5. Add flour and mix well. Add toasted coconut and chocolate chunks and blend until well combined.
6. Drop by level tablespoons on an ungreased baking stone and bake for 13 minutes until cookies are lightly browned on the bottoms. If you are using a cookie sheet, lightly spray it before dropping the dough on it.
7. Remove cookies from pan and cool completely on a wire rack.
This recipe makes about 48 cookies if you use a level tablespoon but about 38 if you use a melon baller.
