Toasted Coconut Oatmeal Cookies

1 cup shredded coconut
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (1/2 pound) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 cups rolled oats or steel-cut oats
1 cup white chocolate chips (optional)

Heat oven to 350° F.

Toast coconut to taste in a dry skillet over low heat, stirring frequently to prevent burning.

In a large bowl, combine flour, baking soda, and salt.

In the bowl of an electric mixer, mix together the butter, brown sugar, and granulated sugar until creamy.  Add the eggs and vanilla extract and beat until well-blended.  Gradually add the flour mixture, then the oats and the toasted coconut.  Beat just until well-mixed.  Stir in white chocolate chips, if using.

Place dough by rounded teaspoonfuls on a cookie sheet.  Bake for approximately 10 to 12 minutes, or until golden brown.  Remove from oven and allow to cool for 1 minute on sheet before transferring cookies to a wire rack to cool completely.

Makes 4 dozen cookies.


From Tea Travels by Ellen Easton, with a few changes