Categories: Cookies
Ingredients
- 1 c butter (2 sticks)
- 2 1/2 c brown sugar
- 2 eggs
- 1 1/2 t baking soda
- 1/2 t salt
- 2 t ground cardamom
- 3 1/2 c flour (pack it down)
- 1/2 shredded coconut
- 1/2 white chocolate chips
Directions
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Dough must chill; don’t preheat oven yet.
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Place softened butter in bowl and beat until smooth.
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Add brown sugar and beat until it’s nice and fluffy.
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Mix in eggs till incorporated.
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Add baking soda, salt and cardamom, while mixing it in till evenly distributed.
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Add the flour in half-cup increments, beating after each addition.
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If you have a food processor, process shredded coconut and chocolate chips till they are cut into smaller pieces. If not, lay the coconut and chocolate chips on a cutting board and chop them into small pieces with a sharp knife.
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Stir chocolate chips and coconut into dough by hand.
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Cover bowl with plastic wrap tightly and refrigerate for 2 hours (overnight is fine too,) till chilled.
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Preheat oven to 350 degrees. Line cookie sheet with parchment paper or spray with Pam.
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Put some brown sugar into bowl. Roll the dough into 1-inch balls. Arrange on cookie sheet 2 inches apart. 12 dough balls will fit on each cookie sheet.
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Flatten each ball with the bottom of a glass or spatula.
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Bake at 350 degrees for 8-12 minutes or until golden brown. (Mine took 11 minutes.)
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Let cool on baking sheet for 2 minutes to firm up. Remove to wire rack to cool.