Chocolate Chunk Coconut Cookies



2-1/4 cups all-purpose flour
1-1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup dark brown sugar
1/2 cup granulated sugar
1 cup Crisco butter flavored sticks (1 stick)
2 jumbo eggs
1-1/2 teaspoons vanilla extract
2 cups chocolate chunks
1 cup sweetened coconut strips (cut into small pieces)


  1. In a medium sized bowl, combine flour, kosher salt and baking power. Set aside.
  2. In the bowl of an electric mixer (or separate bowl if not using an electric mixer), cream together Crisco butter stick, brown sugar, granulated sugar and vanilla until creamy.
  3. Add eggs, one at a time, beating after each addition.
  4. Slowly add dry ingredients into wet ingredients and mix.
  5. Stir in chocolate chunks and chopped coconut.
  6. Place dough into refrigerator for 3-5 hours, or as much as 36 hours.
  7. Preheat oven to 375 degrees.
  8. Drop dough by rounded teaspoon onto ungreased baking sheets lined with parchment paper.
  9. Bake for 12-15 minutes.


Until next time, Kris