Miss Freedom'S Chocolate Crab Cake Cookies

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 (15 ounce) can cream of coconut
• 1 teaspoon vanilla extract
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 (14 ounce) package flaked coconut
• 1 (12 ounce) package semi-sweet chocolate chips

1. In a large bowl cream the softened butter.
2. Gradually add sugar; beat well at medium speed of electric mixer.
3. Then add the cream of coconut and vanilla, beating well.
4. Add eggs, one at a time, beating well after adding each egg.
5. In a bowl combine dry ingredients; stirring well to blend all ingredients.
6. Add the dry ingredients to creamed mixture stir well to combine.
7. Then stir in shredded coconut and chocolate chips.
8. Drop cookie dough by rounded tablespoonfuls, 2 inches apart on a foil lined cookie sheets.
9. Bake at 375* for 15 minutes.
10. Cookies are done when they spring back when lightly touched.
11. Cool cookies completley on wire racks.

butter, sugar, cream of coconut, vanilla, eggs, flour, cocoa, baking powder, baking soda, salt, coconut, semisweet chocolate chips

Taken from www.food.com/recipe/miss-freedoms-chocolate-crab-cake-cookies-111439 (may not work)