Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking Soda
1/2 teaspoon salt
1 cup (that's 2 sticks) unsalted, room temperature butter
1 cup sugar
1/2 cup tightly packed, light brown sugar
2 room temperature eggs
1 teaspoon pure almond extract
2 cups of shredded coconut (sweetened)
3 cups bittersweet or dark chocolate chips
2 cups chopped pecans

Instructions

In a large bowl, whisk together the flour, baking Soda, and salt; Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment (or any large mixing bowl if you're using a hand-held), beat together the butter and both sugars on medium-high speed until light and creamy (about 3-5 minutes).
Add the eggs one at a time, beating for about one minute after each addition. (Scrape down the sides of the bowl as needed.)
Add the almond extract and beat to combine.
On low speed, slowly add the dry ingredients, beating just until the streaks of flour have disappeared.
Use a large rubber spatula or wooden spoon to mix in the coconut, chocolate chips, and pecans. [Note: The dough may be very dense and difficult, so you'll need some muscle to get everything evenly dispersed...which is okay since you will feel less guilty about enjoying the cookies.]
Cover the bowl and refrigerate for at least 3 hours.
Preheat the oven to 350 F. and line baking sheets with parchment paper.
Use a rounded Tablespoon of dough per cookie. Roll each Tablespoon into a ball and flatten slightly. (Leave about 1/2-inches between each cookie.)
Bake for 8-10 minutes. Remove the sheets from the oven and allow the cookies to rest for about 2 minutes before transferring them to a cooling rack.

Makes about 35-40 cookies

cookies