Makes 20 cookies
Dry Ingredients:

• 2 2/3 cups (200g) flaked coconut
• 1/4 cup unbleached all purpose flour
• 2/3 cup (140g) granulated sugar
• 1/4 teaspoon salt

Wet Ingredients: 

• *4 egg whites
• 1 teaspoon vanilla extract

Chocolate Dip (optional): 

• 8 oz dark chocolate chips
• 1 tablespoon shortening

Directions: 

1. Preheat oven to 325°F. *Line baking sheets with silicone mats or parchment paper and set aside.
2. In medium bowl, add all the dry ingredients and stir with spoon. Add wet ingredients and mix to well combined. 
3. Drop rounded tablespoon of mixture about 1 inch apart on baking sheets. 
4. Bake 18-20 minutes until edges are golden brown. Remove to wire rack to cool completely. 
5. Cookies are good as is but are next level dipped in dark chocolate. If adding chocolate, wait till cookies are fully cooled. Then line baking sheet with wax paper. In small microwave safe bowl add dark chocolate and shortening. Microwave 30 seconds at a time on half power, mixing each time until chocolate is fully melted. Dip each macaroon in chocolate at a time using a fork to get it out easier. Place on wax paper and put in freezer for 30 minutes or so to set chocolate. Remove from freezer and let sit until they get back to room temperature. Chocolate should be solid. 

Notes: ​
*Do not try to use pasteurized eggs whites. The mixture will spread out and leave the main part dry. 
*If you don't line baking sheets you will need to grease them because the cookies will stick. 

Makes about 33 cookies
Dry Ingredients:

• 3 cups (375g) unbleached all purpose flour
• 2 teaspoons cream of tarter
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon 
• 1 teaspoon baking soda
• 1 1/3 cups (267g) granulated sugar

Wet Ingredients: 

• 2 stick (230g)(1 cup) unsalted butter, softened
• 1 egg & 1 egg yolk, room temperature
• 2 teaspoons vanilla extract

Topping Ingredients: 

• 1/3 cup (70g) granulated sugar
• 1 teaspoon ground cinnamon

Directions: 

1. Preheat oven to 375°F. Line baking sheets with silicone mats or parchment paper and set aside.
2. In small bowl, add topping ingredients and blend well. Set aside.
3. In medium bowl, add dry ingredients minus the sugars. Whisk till blended. Set aside.  
4. In large mixing bowl, add sugars and butter. Beat on medium till creamy. Add eggs and vanilla extract beat until incorporated. Scrap sides when necessary. Add flour mixture in 3 parts starting on low and moving till medium until fully combined. Dough will be thick.
5. Roll *1 1/2 tablespoons cookie dough into balls. Rolling balls into the topping. Arrange 3" apart on baking sheets. 
6. Bake for 10 minutes. Cookies should be soft. If they haven't spread out to your liking press with spoon or fork to gently flatten out a little. Cool for 10 minutes on baking sheet before moving to cooling racks to cool completely. 
   

Notes: 
*Cookie scoops makes measuring out cookies easier. 

Makes about 30 cookies
Dry Ingredients

• 1 1/4 cup (157g) unbleached flour
• 2 tablespoons cornstarch
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 packed cup (83g) dark brown sugar
• 1/3 cup (68g) granulated sugar
• 2/3 cup chocolate chips*

Wet Ingredients

• 1 stick (1/2 cup) (109g) unsalted butter
• 1 egg, room temperature
• 1 teaspoon vanilla extract

Directions: 

1. *Preheat oven to 375°F. Line baking sheets with silicone mats or parchment paper and set aside.
2. In medium bowl, add dry ingredients minus the sugars and chocolate. Whisk till blended. Set aside.  
3. In large mixing bowl, add sugars and butter. Beat on medium till creamy. Add egg and vanilla extract beat until incorporated. Scrap sides when necessary. Add flour mixture starting on low and moving till medium until fully combined. Stir in chocolate chips. 
4. *Drop 1 tablespoon of dough 2 inches apart on the baking sheets. Place baking sheets in freezer for 5 minutes. 
5. Bake for 10 minutes or until golden brown*. Cool for 2 minutes on baking sheet before moving to cooling racks to cool completely. 

Notes: ​
*Semi-sweet or dark chocolate work well. Mini M&M's can be used too. 
*If baking right away. Otherwise dough can be stored in refrigerator 1 hour - overnight. If stored in fridge skip the step of putting them in the freezer. 
*Cookie scoops makes measuring out cookies easier. 
*Golden brown edges only make for softer middles. For crispy all over bake until entire cookie is golden brown. 

Makes about 29 cookies
Dry Ingredients:

• 1.5 cups (157g) unbleached all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon 
• 1/2 cup packed *brown sugar
• 1/4 cup granulated sugar
• 1/2 cup semi sweet chocolate chips (I like using mini)
• 1/2 cup dark chocolate chunks or chips

Wet Ingredients: 

• 1 stick (109g)(1/2 cup) unsalted butter, softened
• 1 egg, room temperature
• 1 teaspoon vanilla extract

Directions: 

1. *Preheat oven to 375°F. Line baking sheets with silicone mats or parchment paper and set aside.
2. In medium bowl, add dry ingredients minus the sugars and chocolate. Whisk till blended. Set aside.  
3. In large mixing bowl, add sugars and butter. Beat on medium till creamy. Add egg and vanilla extract beat until incorporated. Scrap sides when necessary. Add flour mixture starting on low and moving till medium until fully combined. Stir in chocolate chips/chunks. 
4. *Drop 1 tablespoon of dough 2 inches apart on the baking sheets. Place baking sheets in freezer for 5 minutes. 
5. Bake for 10 minutes or until golden brown. Cool for 2 minutes on baking sheet before moving to cooling racks to cool completely. 

Notes: ​
*Light or dark brown sugar work
*If baking right away. Otherwise dough can be stored in refrigerator 1 hour - overnight. If stored in fridge skip the step of putting them in the freezer. 
*Cookie scoops makes measuring out cookies easier.