| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
March 1994 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 2 |
|
Sticks unsalted butter; softened (1 cup) |
| 1 1/4 |
c |
Firmly packed light brown sugar |
| 1/4 |
c |
Granulated sugar |
| 2 |
lg |
Eggs |
| 1 |
ts |
Vanilla |
| 3 |
c |
Sweetened flaked coconut |
| 2 |
c |
Semisweet chocolate chips; (12 ounces) |
INSTRUCTIONS
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 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.
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.
Cookies keep in airtight containers 5 days.
Makes about 27 cookies.
Gourmet March 1994
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