Coconut Cookies

This is an amazingly versatile sugar cookie recipe that has evolved into a number of flavor variations. This flavor is one of my favorites. Nothing smells better than toasting coconut! Sweet and crunchy, it adds the perfect punch to this simple cookie.

INGREDIENTS:
8 oz. Butter, 2 sticks
1 3/4 C Sugar
1/4 C Brown Sugar
2 Large eggs
1 T Coconut syrup
1 tsp. Vanilla
3 C Flour
1 tsp. baking soda
1 1/2 C toasted coconut, chopped or crumbled

Get all your ingredients ready, mix, scoop and freeze. Pull out cookie flavors as you bake and you can always have a variety of flavors to bake and serve. I mix several flavors in one day and store in the freezer to bake fresh another day.
PREPARATION:

Toast slow and mix often to attain the dark caramel color. Heat oven to 350 degrees and place sweetened coconut on a parchment lined pan. Bake approximately 10 minutes, stirring often to prevent over cooking, until golden brown. Remove from pan to cool, as the coconut will continue to cook and brown outside of the oven. Cool coconut and crunch with your hands or chop with a knife prior to mixing into the cookies.
PREPARATION:
Beat together, sugars and butter until yellow and fluffy. Beat in eggs, vanilla and coconut syrup. In a large bowl, mix dry ingredients with coconut. Mix dry ingredients into wet ingredients, just until combined.
Scoop with a 40 scoop onto a parchment lined baking dish. Flatten cookies with two fingers and freeze. To bake right away, flatten and place two inches apart on a baking sheet. Coat with sugar and bake at 350 degrees, approximately 12-15 minutes, rotating pan once during baking. To bake later, place scooped cookies on the sheet, flatten and freeze. Once frozen, bag and date. To bake, preheat oven to 350 degrees, dip the cookies in granulated sugar and place 2 inches apart on the baking sheet and bake as directed above.