Coconut Macaroon 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 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• For the Coconut Crust:
  • 1 cup sweetened shredded coconut
  • 1/4 cup unsalted butter, softened

Instructions:

Step 1: Make the Cookie Dough

Preheat your oven to 375°F (190°C). In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl using an electric mixer, beat the butter until creamy. Add white granulated sugar and brown sugar; beat until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.

Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix. Stir in chocolate chips.

Step 2: Prepare the Coconut Crust

In a small bowl, mix together sweetened shredded coconut and softened butter until crumbly.

Step 3: Assemble and Bake Cookies

Roll cookie dough into balls about 1 tablespoon each. Roll each ball in the coconut mixture to coat, pressing gently to adhere. Place the coated cookies onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes or until golden brown on the edges and set in the center.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.