2/3 cup all purpose flour

5-1/2 cups flaked coconut

1/4 tsp. salt

1 (14 oz.) can sweetened condensed milk

2 tsp. vanilla extract

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or aluminum foil.

In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla, using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size,

TIP: I like to add 1/2 cup dried cranberries and 1/2 cup slivered almonds to the dough. When the cookies are cool, I like to half-dip each one in melted chocolate.

Bake 12-15 minutes in the preheated oven, until coconut is toasted.

Yield: about 1 dozen

CHOCOLATE HEART COOKIES

1 cup butter, softened

1/2 cup sugar

1 tsp. vanilla extract

2 cups all-purpose flour

1/2 cup baking cocoa

1 cup vanilla or white chips

2 T. shortening, divided

1/2 cup semi-sweet chocolate chips

In a small mixing bowl, cream butter and sugar. Beat in vanilla.

Combine flour and cocoa: gradually add to creamed mixture.

On a lightly floured surface, roll out dough to a 1/4-inch thickness. Cut with a 3-inch heart-shaped cookie cutter.

Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until firm. Remove to wire racks to cool.

In a microwave-safe bowl, heat vanilla chips and 1 T. shortening until melted, stirring frequently. Dip both sides of cookies into melted chocolate.

In another microwave-safe bowl, heat the chocolate chips and remaining shortening, stirring frequently. Drizzle over cookies. Place on wire racks to dry.

Yield: about 2 dozen cookies

THE BIG COOKIE

1 1/2 c. all purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

1/2 cup butter or margarine, softened

3/4 cup packed brown sugar

3 T. granulated sugar

1 large egg

1 1/2 tsp. vanilla extract

1 cup semisweet chocolate chips

In a small bowl, mix flour, baking soda, and salt; set aside.

In a large mixer bowl at medium speed, beat butter or margarine, brown sugar and sugar until creamy. Beat in egg and vanilla. At low speed, gradually beat in flour mixture until well blended. Stir in 1 cup chocolate chips. Place dough in refrigerator for 1 1/2 hours or in freezer for 45 minutes until well chilled, but not hard.

Grease a 12-inch round foil baking pan. Place dough in center of pan. Press evenily within 1 1/2" of edge of pan. If desired, sprinkle additional chocolate chips on tops, pressing down slightly. For easier handling, place foil pan on a baking sheet.