Cocodamia Chip Cookies

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Cocodamia Chip Cookies

 

3 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups butter - softened

1 cup brown sugar, packed

3/4 cup granulated sugar

3 large eggs

1 tablespoon vanilla

12 ounces semisweet chocolate chips

1 1/2 cups sweetened coconut flakes

8 ounces macadamia nuts - chopped

 

 

Position a rack in the center of the oven and preheat to 300 degrees F.

In a medium bowl, using a wire whisk, combine the flour, baking soda, and

salt. Mix well and set aside.

 

In the 4 1/2 quart bowl of a heavy duty electric mixer, using the paddle

attachment, beat the butter for 60 seconds at medium speed, or until creamy.

Add the sugars and continue beating for another 3 minutes until the mixture

is light in color and texture. Scrape down the sides of the bowl with a

rubber spatula. Add the eggs and the vanilla and continue beating for 1

minute.

 

Add the flour mixture one half at a time. Blend on low speed just until

mixed. Add the chocolate, coconut, and nuts. stir to blend.

 

Drop by 1/4 cup fulls onto an ungreased cookie sheet 3 inches apart. Bake

for 23 to 25 minutes. Let cool for 3 minutes and remove with a large metal

spatula to a cooling rack. The cookies can be stored in an airtight

container in a cool dry place for up to one week.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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