I LOVE TO BAKE AND BUILD THINGS!
As a kid growing up my wonderful Mom would make these cookies in the spring time around Easter. The toasted coconut and the dipped chocolate are absolutely delicious together and these have always been a personal favorite of mine. While home over the summer my Mom showed me how to make em! I hope you enjoy them as much as i do :)
I found that the recipe makes about 24 or more cookies.
COOKIE DOUGH INGREDIENTS
*Parchment Paper: I use parchment paper every time I bake to assist with cleanup and to make the whole baking process easier. I'd definitely recommend it here as well.
How to Melt Butter
I used butter straight from the refrigerator, and melted it in a standard bowl by microwaving it for short periods on medium heat. At the end of the time, I removed the bowl from the microwave, used a whisk to stir the butter, and microwaved it again until the butter was melted. Be careful not too "boil" the butter or melt it too much, slow and steady wins the race. Let the butter cool for a while before adding it to the other ingredients, but make sure not to let is solidify again.