Chocolate Chip Coconut Pecan Cookies
Sift flour, baking soda and salt together; set aside.
Cream butter, sugars and vanilla on medium speed until light and fluffy, scraping sides of bowl as needed. Add eggs and beat until well blended, then mix flour in.
Stir in chocolate, nuts and coconut, mixing until well blended. Drop dough by heaping tablespoons 2" apart on cookie sheets.
Bake until edges are dark golden and centers are light and slightly puffed up, 9-11 minutes. Allow to cool on cookie sheets.
Store airtight in freezer for up to 2 weeks.
Makes 24 large cookies.