Coconut Crusted Chocolate Chip Cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup white granulated sugar
• 3/4 cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups semi-sweet chocolate chips
• 1 cup shredded coconut

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually mix in the flour mixture until just combined, being careful not to overmix.
6. Stir in the chocolate chips.
7. In a separate bowl, mix together the shredded coconut and 1 tablespoon of granulated sugar.
8. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
9. Roll the tops of the cookies in the coconut mixture to coat.
10. Bake for 12-14 minutes or until the edges are lightly golden brown.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes:

• To ensure the coconut crust adheres to the cookies, make sure they are not too warm when rolling them in the coconut mixture.
• If desired, sprinkle additional shredded coconut on top of the cooled cookies for extra texture and flavor.