**To toast the coconut, spread it on a cookie sheet and bake it at 350, stirring often, for about 7-10 minutes or until it starts to brown around the edges.
If the nuts aren’t already roasted, you can throw them in with the coconut and roast them along with it. That’s how it’s done in the original recipe.
If using salted butter, you might want to decrease the salt to about 1/4 teaspoon plus a pinch.
About the flour, I usually use 4.5 oz per cup. I had this hunch that this recipe might be made with a heavier hand of flour so I scooped it and got a little less than 5 oz per cup.