Island Cookies

Thanks to my Nestle Toll House chunky cookbook, I've discovered a new favorite recipe with coconut, an ingredient that my siblings have loved ribbing me about for many years, probably because I would find ways to inject most of my food creations with the white flaky island goodness.  This recipe is quite similar to my kids' favorite cookie recipe I make, but there are a few changes in it that impress my taste buds to want to create these moist and fabulous tasting chocolate chip cookies on steroids.

Island Cookies

• 3/4 cups butter, softened
• 3/4 cup brown sugar, packed
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 2/3 cups all-purpose flour
• 1 3/4 cups (11.5 ounce package) chocolate chips
• 1 cup flaked coconut
• 1 cup chopped pecans

Preheat oven to 375 degrees F.  Mix ingredients in a stand mixer, continually adding the ingredients in order and mixing until everything is well blended together.  Drop onto a baking sheet using a medium scoop.  Bake for 8 to 11 minutes (I bake mine for 10 or 11) until edges are lightly browned.  Cool on baking sheets for 2 minutes; remove to cooling rack to cool completely.