Description Edit

Ingredients Edit

Directions Edit

  1. Preheat oven to 350 °F. cream the butter until light and fluffy.
  2. Gradually add the Sugar, continuing to cream until all the Sugar is used.
  3. Add eggs, one at a time, beating well after each addition. Stir in the vanilla.
  4. Sift together the flour, salt and baking soda.
  5. Add all at once to the butter mixture, stirring well with a wooden spoon.
  6. Add chocolate chips, pecans and coconut and stir until mixed.
  7. Form dough into large balls and press down lightly on an ungreased non-stick baking sheet.
  8. Bake until golden, about 15 minutes, being careful not to brown the edges.
  9. Remove from oven and place baking sheet on a wire rack; cool 5 minutes.
  10. Transfer cookies to rack; cool completely.
  11. Recommended technique:
  12. Take half the cookie dough, put it in a ziplock bag and freeze it for a rainy day.

See also Edit

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