½ teaspoon kosher salt (1 teaspoon if using unsalted butter)
1 cup shredded unsweetened coconut
1 12-ounce bag semi-sweet or bittersweet chocolate chips (dark chocolate for lactose free)
2 cups quick cooking oats
1 cup coarsely chopped walnuts or pecans
Preparation
Preheat oven to 350 degrees.
Using a mixer fitted with the paddle attachment, cream the Buttery Sticks and sugars on medium-high speed until the mixture is pale tan and smooth, about 2 minutes. Add the eggs and vanilla and mix for another 4 minutes. Add the dry ingredients in order, mixing them in on low speed, just until each is incorporated into the dough.
Use a medium scoop (I use Oxo) or a larger one for bigger cookies, to scoop all the dough onto a cookie pan and chill in the refrigerator for at least 30 minutes before baking.
When you are ready to bake the cookies, space them well on a parchment-lined cookie pan (or use a Silpat) and bake for about 10 - 12 minutes. Bigger cookies will take a little longer to bake. Test cookies after 10 minutes of baking. They should be deep golden brown. Let the cookies cool on the pan for a few minutes, then transfer to a cooling rack. The cookies are best when fully cooled.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2018/09/15/ak-cookies/