Preheat oven to 375F. In a bowl whisk together flour, baking soda, and salt. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition and beat in flour mixture. Beat in vanilla and stir in coconut and chocolate chips. Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in middle of oven 10 minutes, or until golden. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely. Cookies keep in airtight containers 5 days. Makes about 27 cookies. Gourmet March 1994
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|Serving Size: 1 Serving (1358g)|
|Recipe Makes: 1|
|Calories from Fat: 3208 (64%)|
|Amt Per Serving||% DV|
|Total Fat 356.5g||475 %|
|Saturated Fat 229g||1145 %|
|Monounsaturated Fat 87g|
|Polyunsanturated Fat 16.6g|
|Cholesterol 2600.9mg||800 %|
|Sodium 4716mg||163 %|
|Potassium 2534.2mg||67 %|
|Total Carbohydrate 400.1g||118 %|
|Dietary Fiber 41g||164 %|
|Sugars, other 359.1g|
|Protein 96g||137 %|
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Calories per serving: 5029
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