Categories: Cookie

Ingredients

• 2 cups shredded coconut
• 1 cup white sugar
• 1 cup flour
• 1/2 stick cold butter
• 2 beaten eggs
• milk chocolate chips

Directions

1. Do not preheat oven—this dough must chill before baking.

2. In a food processor with the steel blade, zoop up the coconut with the sugar and flour. Pulse it several times so that the coconut flakes are no longer than a quarter inch.

3. Cut the butter into four pieces and add them to your work bowl. Pulse again, until the mixture looks like coarse meal.

4. Crack the eggs into a small bowl or a cup and whisk them up with a fork. Add them to your work bowl and pulse until they’re incorporated into the mixture.

5. Cover and chill the coconut mixture for at least an hour. (Overnight is fine, too.)

6. When you’re ready to bake, preheat the oven to 350F, rack in the middle position.

7. Form balls of coconut, 1 inch in diameter, with your hands. Place them on a greased cookie sheet, 12 to a standard-sized sheet.

8. Put a milk chocolate chip on top of each ball and press it down slightly, and bake at 350F. for 10 minutes.

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