1 1/3cupspacked angel flake sweetened shredded coconut5 1/2 oz OR unsweetened coconut
4ozpecanstoasted and chopped (or almonds)
8ozunsalted butter, cool room temperature
1cupfirmly packed brown sugar
1/2teaspoonsaltomit if using salted butter
1cupall-purpose unbleached flourspoon and sweet or fluff, scoop and level
2 1/4cupsold-fashioned oats
2cupsdark or bittersweet chocolate chips or 12 oz coarsely chopped dark chocolate
Preheat oven to 350 degrees F.
Toast the pecans and coconut. For the coconut, spread it on a rimmed cookie sheet or in a large baking pan and set it on lower rack of oven. Arrange the pecans on a second sheet and place on middle rack. Bake both pans together for 8-10 minute, checking and stirring the coconut every 3 minutes or so. The pecans should be ready in 8 minutes and the coconut will be ready when it starts to turn golden around the edges.
If baking cookies right away, raise heat to 375 degrees F.
Beat the butter with an electric mixer until creamy. Add both sugars and beat for 2-3 minutes, scraping sides of bowl. Beat in vanilla, baking soda, and salt. Reduce speed of mixer, add eggs and beat until just until they are blended in. Scrape bowl again and add flour. Mix at low speed (or by hand) until blended. Stir in oats, toasted coconut, chocolate, and nuts
Using about a 1/4 cup measure, scoop up dough to form mounds. Chill the shaped balls/mounds until ready to bake. When ready to bake, arrange mounds 3 inches apart on parchment lined sheet, press down to about 1/2 inch and bake at 375 for 12-15 minutes, turning once. These cookies go from pale to overcooked fairly quickly, so remove from oven when edges are browned and centers are still slightly pale. Mine are usually done in 14 minutes.
Makes about 24 large cookies
Variation: Use unsweetened coconut in place of the flaked coconut and almonds in place of pecans.