Cooking Instructions
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Step 1
Heat the oven to 350 degrees F (180 degrees C).
Step 2
Spread the
Unsweetened Shaved Coconut (50 g)
into a thin, even layer on a cookie sheet. Place it in the oven for 5 to 8 minutes, until it's light brown, toasty, and aromatic.
Step 3
Melt the
Unsalted Butter (225 g)
in a heavy-bottomed saucepan over low heat. Once it's melted, leave it to cool in the pan for a few minutes.
Step 4
In a medium-sized bowl, stir together the
All-Purpose Flour (250 g)
,
Salt (6 g)
and
Baking Soda (5 g)
.
Step 5
In another bowl, beat the
Dark Brown Sugar (330 g)
and melted butter together for about 2 minutes, until smooth.
Step 6
Add the
Eggs (2)
and
Vanilla Extract (10 mL)
, and beat for about 5 minutes, until the mixture lightens in color.
Step 7
Mix the flour mixture with the brown sugar mixture, a third at a time, until it forms a dark brown, homogeneous mass.
Step 8
Add the
Chocolate Chips (250 g)
and coconut and stir until just combined. Place the dough in the fridge for 20 minutes.
Step 9
Afterwards, scoop tablespoons of dough onto a lightly buttered cookie sheet, leaving large spaces between each cookie so they have space to spread out.
Step 10
Just before putting the cookies into the oven, sprinkle them with
Salt (6 g)
. Let the cookies bake for 8 to 10 minutes.
Step 11
After you take them out of the oven, leave them on the sheet to set for 2 minutes, then move them to plates to cool further. Don't stack the cookies until they've cooled fully. Enjoy!
