• Cooking Time: 12 to 13
  • Servings: 28
  • Preparation Time:


This recipe was in the Detroit News last fall and I tried it this summer. I have baked it several times and it is a big hit. I made a sample batch for

my husband's office to taste test before I entered it in a fair. They declared it a winner. Well, I entered it in the Ionia Free fair and it won

grand champion cookie! This recipe doesn't make many - the recipe said 2 dozen but I usually get about 28.


  • 1/2 cup butter or margarine -- softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1/2 teaspoon soda
  • 1/2 teaspoon salt
  • 8 ounces Baker's German's Sweet chocolate
  • 3/4 cup chopped nuts
  • 1 1/2 cups flaked coconut


  • Cut up chocolate into chunks or just use 8 ounces purchased chocolate chunks.
  • Beat butter, sugars, egg and vanilla until light and fluffy.
  • Mix flour with baking soda and salt; blend into butter mixture.
  • Stir in chocolate chunks, nuts and coconut.
  • Chill 1 hour.
  • Preheat oven to 350 degrees F.
  • Drop dough 2 inches apart form heaping tablespoons onto ungreased baking sheets (dough will spread during baking).
  • Bake for 12-13 minutes.
  • Watch carefully to avoid overbaking on bottoms. Let cool 2 minutes; remove from sheets and let cool completely on wire rack.

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