Jumbo Coconut Chocolate Chip Cookies

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 cup Chocolate chips, semisweet
  • 1/2 cup Milk chocolate chips
  • 1 tsp Salt
  • 1 cup Sugar
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 2 2/3 cups Coconut, Flaked

• Dairy

  • 1 cup Butter

• Other

  • (optional 6 ounces white candy coating, coarsely chopped

Found on the-girl-who-ate-everything.com

Description

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon Baking Powder
• 1 teaspoon salt
• 2-2/3 cups flaked coconut
• 1 cup (6 ounces) semisweet chocolate chips
• ½ cup milk chocolate chips
• (optional) 6 ounces white candy coating, coarsely chopped

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time mixing well in between. Beat in vanilla.
• In a large bowl, combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the coconut and chips.
• For jumbo cookies, shape 3 tablespoonfuls of dough into a ball; repeat with remaining dough.
• Place balls of dough 3 inches apart on parchment lined baking sheets. Bake at 350° for 12-18 minutes or until lightly browned. Remove to wire racks to cool.
• For smaller cookies, shape about 1½ tablespoons of dough into a ball and placed on parchment lined cookie sheets. Bake for about 8-10 minutes or until lightly browned.
• If desired, in a microwave, melt candy coating; stir until smooth. Dip one end of cooled cookies in candy coating. Allow excess to drip off. Place on waxed paper; top with sprinkles or leave plain. Let the chocolate set.