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Makes about 36 

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• 1 cup unsalted butter softened

• 1 cup brown sugar

• 1 cup white sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 1/4 cup all purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon of Cream of tartar powder

• 1 cup Chocolate Chips

• 1 cup sweetened shredded coconut

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1. Cream together the butter and sugars in a stand mixer until smooth, about 2-3 minutes.

2. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.

3. Add the flour, salt, baking soda, baking powder and cream of tartar powder, and mix on low until everything is blended.

4. Stir in the chocolate chips and shredded coconut by hand.

5. Preheat your oven to 350 degrees

6. Using a standard-sized cookie scoop, or a table spoon drop onto prepared baking sheet.  I like to use parchment lined baking sheet, about 12 per sheet.

7. Bake for 9-10 minutes until the edges are just slightly golden brown and the center is still a bit soft.

8. Let the cookies cool for about 5 minutes before transferring them to a cooling rack.