I recently made a discovery about myself.

I like coconut.

It’s one of those things that I tried as a kid, didn’t like, and then just kind of avoided until I turned 32.  Not all coconut, of course.  I have always enjoyed a good pina colada.  I’m talking about the flaked stuff that you put in baked goods.  Anyway, lo and behold, earlier this year, I ate a coconut macaroon at a tea party and instantly wanted to slap myself in the face for missing out on coconut for all these years.   It is almost enough to make me try lima beans again.

Or not.

Anyway, back to coconut.  Every time I am pouring coconut into something now, I think of It’s a Wonderful Life.  My favorite movie of all time, ever.  The movie I have watched more than any other movie in the entire world.  You know the scene where young George Bailey, who is working at the time in Gower’s Drug Store, asks young Mary Hatch if she wants coconut on her ice cream?  And Mary says “I don’t like coconuts.”  And George, incredulous, says “You don’t like coconuts!?  Say, brainless… don’t you know where coconuts come from?” and then Mary says “George Bailey, I’ll love you till the day I die.”  (Okay, they fall in love later, but I am sure that the coconuts played a part.)  This is the scene I think of, which makes me feel all warm and fuzzy and It’s a Wonderful Life-y.

Anyway, I love It’s a Wonderful Life and I love coconut.

This chewy chocolate chip cookie recipe is only improved by the sweetened flaked coconut inside, which gives the cookie a sort of lightness that is missing from a regular chocolate chip cookie. They are delicious.  But don’t take my word for it.  Don’t even take George Bailey’s word for it.  Bake them yourself.  You’ll see.

Enjoy!

Recipe adapted from The Well Traveled Wife

Ingredients:
1/2 cup room temperature butter
1 cup, plus one tablespoon of packed brown sugar
2 eggs
1 tablespoon vanilla extract
1 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups of flaked, sweetened coconut
1 cup of chocolate chips (I used minis)

Directions:

Preheat the oven to 350°.  Line a cookie sheet with parchment paper.

In a mixing bowl, cream the butter and sugar until light and fluffy.  Add the eggs and vanilla, and mix well.  Add the dry ingredients to the mixture and stir until just combined.  Add the coconut and chocolate chips last, and give it a good stir.  Taste the batter, if raw eggs don’t scare you, and you like to live on the edge, like me.   Try not to eat all of it before you bake it though.

Drop rounded spoonfuls onto prepared baking sheet and flatten ever so slightly.  Bake for 8-10 minutes until just the edges are a golden brown.  Remove from oven to cool, and then enjoy!