The coconut in this recipe gives a chewiness to these thin cookies.

　　

Ingredients

Makes about 27 cookies

　　1 1/4 cups all-purpose flour

　　1 teaspoon baking soda

　　1 teaspoon salt

　　2 sticks (1 cup) unsalted butter, softened

　　1 1/4 cups firmly packed light brown sugar

　　1/4 cup granulated sugar

　　2 large eggs

　　1 teaspoon vanilla

　　3 cups sweetened flaked coconut

　　2 cups (12 ounces) Semisweet chocolate chips

　　

Step 1

Preheat oven to 375°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Cookies keep in airtight containers 5 days.