If you love coconut as much as I do, this is the cookie for you! Sweet and chewy, they stay soft, AND they freeze incredibly well. Just bake a batch and you will see. ~Joanie
1 ⅔ cups all-purpose flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ (1 ½ sticks) butter, softened
⅔ cup packed brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
1 large egg
1 ½ cups white baking chips
1 ½ cups flaked coconut plus extra for topping
1 cup chopped candied pineapple (optional)
Preheat oven to 350 F.
In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter, sugars and vanilla until creamy. Beat in the egg, then gradually stir in the flour mixture. Stir in white chips, coconut and chopped pineapple (if desired).
Drop by rounded tablespoon onto un-greased cookie sheet. Mine were about 1 inch. Top with a pinch of coconut.
Bake approx 10 minutes or until edges are slightly brown and coconut is toasted. Consume by the handful. Makes about 4 dozen.