Ingredients
- 1 cup melted butter (2 sticks, 8 ounces, 1/2 pound)
- 3/4 cup white (granulated) sugar
- 3/4 cup brown sugar, firmly packed
- 1 teaspoon baking soda
- 2 teaspoons coconut extract 40
- 1/2 teaspoon salt
- 2 beaten eggs (whip them up in a glass with a fork)
- 1 cup finely chopped coconut (from approximately 2 cups coconut flakes)
- 2 and 1/4 cups flour (don’t sift – pack it down in your measuring cup)
- 1 cup chocolate chips (that’s a 6-ounce package)
Preparation
Step 1
Preheat oven to 350 degrees F., rack in the middle position
Melt the butter. (Microwave it for one and a half minutes on HIGH in a microwave-safe container, or melt it in a pan on the stove over LOW heat.) Mix in the white sugar and the brown sugar. Add the baking soda, coconut extract, and salt. Mix thoroughly.
Add the beaten eggs and stir them in.
Chop the coconut flakes in a food processor with the steel blade. Measure the coconut AFTER it’s chopped. Pack it down when you measure it, add it to your bowl, and stir thoroughly.
Add half of the flour and all of the chocolate chips. Stir well to incorporate. Finish by mixing in the rest of the flour.
Let the dough “rest” for ten minutes on the counter, uncovered. Use a teaspoon (one from your silverware drawer, not a measuring spoon) to drop mounds of dough onto UNGREASED cookie sheets, 12 cookies to a standard-sized sheet. If the dough is too sticky to handle, chill it for 20 to 30 minutes and try again.
Bake at 350 degrees F. for 9 to 11 minutes or until golden brown around the edges.