Chewy Coconut & Chocolate Chip Cookies

I have a sweet tooth that has yet to be rivaled by anyone I know; it is a wonder to me and my boyfriend how I have not gained a pound considering the fact! I am always in a baking mood and love experimenting with and improving upon pre-existing recipes. I was inspired, on a Tuesday night, to get rid of the leftover coconut flakes in the refrigerator. I had a hankering for chocolate chip cookies as well, thus, the chewy coconut chocolate chip cookies were born! I love the fact that, as a baker, I already had all these ingredients at home.

Yields: About 3 dozen cookies

Ingredients:

1 ½ cups all-purpose flour

½ tsp. baking soda

¼ tsp. salt

½ cup unsalted butter, microwaved for 20 seconds

¾ cup brown sugar

½ cup white sugar

1 egg

1 tsp. vanilla extract

1 ½ cups flaked coconut

½ cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Combine the flour, baking soda and salt in a medium bowl and set aside.

2. In a medium bowl, cream the butter, brown sugar, and white sugar with a mixer on medium until smooth. Beat in the egg and vanilla until light and fluffy. Gradually add in the flour mixture and mix just until blended. Mix in the coconut and chocolate chips using a spoon. Roll a walnut size of batter with your hands and place on a cookie sheet lined with parchment paper.  Flatten the dough slightly with the palm of your hand because these don't spread as much while baking as other recipes. Cookies should be about 2 inches apart.

3. Bake for 10 minutes or until lightly toasted (a butterscotch color).

Chocolate chips are completely optional! Add different extracts for different flavors, omit things you don't like or add things you do like such as nuts! For bigger cookies, increase the spacing of the cookies and cooking time accordingly. Make this recipe your own and have fun with it!