Mounds Cookies

These are a chocolate chip cookie based on one of my favorite candies - the Mounds bar. Change the dark chocolate chips to milk chocolate and add some chopped toasted almonds and you have an Almond Joy in cookie form.

• Ready In: 25 mins
• Yields: 5 dozen

Ingredients

• 1  cup unsalted butter, softened
• 1⁄2 cup white sugar
• 1  cup light brown sugar
• 2  eggs
• 1  tablespoon vanilla, if you can find Tahitian vanilla it makes this cookie amazing
• 2 1⁄2 cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 3  cups sweetened flaked coconut
• 2  cups  dark chocolate chips, one regular size bag

Directions

1. Preheat oven to 350 degrees.
2. Cream together butter and sugars.
3. Add in eggs, one at a time, beating well between each addition.
4. Add in vanilla.
5. Add 1/2 cup flour, baking soda and powder, and salt and mix well.
6. Gently stir in remaining flour.
7. When almost combined, stir in coconut and chocolate chips.
8. Drop by tablespoonfuls onto a baking sheet about 2 inches apart.
9. Bake for 14-16 minutes.
10. Let cool on cookie sheet for 5 minutes and then cool completely on wire rack
11. Store in an airtight container at room temperature for several days or in the freezer for several months.