1 cup softened unsalted butter
1 teaspoon pure vanilla extract
1-1/2 cup firmly packed dark brown sugar
2 whole eggs, well beaten
2-1/2 cups sifted all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher or sea salt
1 cup flaked, sweetened coconut
1 cup golden raisins
1 cup walnuts, chopped
First, preheat the oven to 375 degrees.
Then cream together the softened butter and the vanilla.
When it’s smooth and velvety, add the brown sugar gradually, beating the mixture well after each addition.
Next add the eggs, one third at a time, beating the mix until totally fluffy after each addition.
Then sift together the flour, the baking soda, and the salt and add this mix in fourths to the creamed stage of the recipe. Note: Now take your time and beat everything together well after each addition until the batter is fully and completely blended.
Finally, this is when you fold in the coconut, the raisins, and the chopped walnuts. Then take a sheet pan lined with parchment paper and drop the batter onto the paper by heaping teaspoons.
All that’s left is to bake the cookies for 8 minutes or until golden brown. This recipe makes about 5 dozen mouth-watering cookies.
Be sure to have some whole milk in the freezer so that it will chill to “almost frozen” when you’re ready for dessert!