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1
Preheat oven to 375 degrees.
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2
Grease 3 to 4 large baking sheets.
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3
In a food processor or possibly in a blender combine coconut, oats and cocoa.
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4
Process to a fine pwdr; set aside.
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5
In a medium bowl, combine flour, baking soda and salt; set aside.
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6
In a large mixing bowl, beat butter, brown sugar and vanilla till light and fluffy.
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7
Add in Large eggs one at a time, beating well after each addition.
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8
Continue beating at low speed while gradually adding coconut-oat mix, 1 1/2 c. at a time; beat one minute at medium speed after final addition.
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9
Stir in flour mix 1/2 c. at a time, blending well after each addition.
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10
Stir in chocolate chips and nuts.
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11
Drop dough by coffee measures (1/8 c.; 2 Tbsp.
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12
), 2 inches apart, on prepared baking sheets.
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13
Use the back of a wet spoon to flatten each mound, to between 1/2 and 3/4 inch thick.
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14
Bake 12 to 15 min depending on how soft you want the finished cookies.
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15
(12 minute cookies will be very soft when removed from the oven and will need gentle handling.)
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16
Cookies will hard as they cold, let cold on racks.
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17
Store in airtight container at room temperature 1 week; freeze for longer storage.
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18
Note: In USA use 2 c. of brown sugar, and the baking time is 7 to 10 min.
