When Paula Deen visited the restaurant, she was absolutely clear about her yen for coconut. These rich, buttery cookies loaded with coconut were her hands-down favorites. She even packed up a few strays that were left on the plate and took them with her.
Makes about 3½ dozen cookies
2 sticks (8 ounces) unsalted butter, softened
11⁄2 cups sugar
1 teaspoon vanilla extract
21⁄3 cups unbleached
1 teaspoon baking soda
1 pound sweetened shredded coconut
Preheat the oven to 375°F. Line 2 sturdy cookie sheets with parchment paper or silicone liners. In a mixing bowl, cream the butter, sugar, and vanilla with an electric mixer on medium speed until light and fluffy. Beat in the eggs, one at a time, and scrape the bowl. Add the flour and baking soda and mix until combined. Fold in the coconut by hand. Drop the dough by heaping tablespoons about 2 inches apart onto the prepared cookie sheets.
Bake for 15 minutes, rotating the pans halfway through the baking time. The cookies are done when they spread out and turn golden around the edges. Let cool completely before serving, if you can wait that long.