Double Coconut Chocolate Chip Cookies

• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Kosher Salt
• 1 cup Coconut Oil
• 1 cup (Heaping) Packed Brown Sugar
• 2 whole Large Eggs
• 1 teaspoon Vanilla
• 2 cups Sweetened Flake Coconut
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Bittersweet Chocolate Chips
• Additional Kosher Salt To Sprinkle On Top

1. Heat oven to 375 F. Line two cookie sheets with parchment paper or silicone mats.
2. Whisk the flour, baking soda and salt together in a mixing bowl.
3. In another bowl (or in the bowl of a stand mixer fitted with the paddle attachment), cream the coconut oil and sugar together until well blended and somewhat fluffy.
4. Add the eggs one at a time, beating after each addition. Beat in the vanilla, then mix in the flour mixture about a cup at a time, mixing just until combined. Stir in coconut and chocolate chips.
5. Use a spoon and your hands to form the cookie dough into balls. Place the balls at least two inches away from each other on the prepared cookie sheets-they will spread a lot. Press down on the top of the cookie dough balls slightly with the back of a spoon and sprinkle a pinch of salt on top of each.
6. Bake cookies until golden brown, about 10 minutes. Cool the cookies on the baking sheets for a minute or two before transferring to a wire rack to cool completely.

allpurpose, baking soda, kosher salt, coconut oil, brown sugar, eggs, vanilla, flake coconut, chocolate chips, bittersweet chocolate chips, salt

Taken from tastykitchen.com/recipes/desserts/double-coconut-chocolate-chip-cookies/ (may not work)