Ingredients
- 2 sticks (1cup) salted butter, softened at room temperature
- 3/4 cup firmly packed brown sugar
- 3/4 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 (7 ounce) packages of Coral Bay Toasted Flake Coconut, divided
- 1 1/4 cups dark chocolate chips (such as Nestle)
Instructions
- Preheat oven to 350 degrees.
- Whisk together flour, soda, and salt.
- Beat butter and sugars with an electric stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 5 minutes, stopping to scrape down sides and bottom of bowl as needed.
- Add eggs, one at a time, beating after each addition. Add vanilla.
- Add flour mixture; mix on low speed until combined, scraping down sides and bottom of bowl. Add 1 (7 ounce) package coconut and mix until well combined.
- Spread the remaining package of coconut onto a large shallow dish or plate. Scoop dough with a 1 1/2-inch cookie scoop (about 2 tablespoonful measures per ball) and drop into coconut. Roll in coconut and between hands to form 1 1/2-inch balls. Place on parchment lined baking sheets 2 inches apart.
- Bake at 350 degrees for 10-12 minutes or until lightly browned around edges. Centers will be slightly underbaked but will continue to cook. Allow cookies to cool 5 minutes on pan; carefully slide parchment onto wire racks and allow cookies to cool completely.
- Place chocolate chips in a microwave-safe bowl. Microwave 1 to 2 minutes, stirring every 30 seconds until melted and smooth. Drizzle cookies with chocolate and sprinkle with remaining coconut, if desired. Let stand 1 hour our until chocolate is set and firm to the touch. Store in an airtight container at room temperature.
Notes
- Makes: about 3 dozen