(optional) 6 ounces white candy coating, coarsely chopped
Instructions
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time mixing well in between. Beat in vanilla.
In a large bowl, combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the coconut and chips.
For jumbo cookies, shape 3 tablespoonfuls of dough into a ball; repeat with remaining dough.
Place balls of dough 3 inches apart on parchment lined baking sheets. Bake at 350° for 12-18 minutes or until lightly browned. Remove to wire racks to cool.
For smaller cookies, shape about 1 1/2 tablespoons of dough into a ball and placed on parchment lined cookie sheets. Bake for about 8-10 minutes or until lightly browned.
If desired, in a microwave, melt candy coating; stir until smooth. Dip one end of cooled cookies in candy coating. Allow excess to drip off. Place on waxed paper; top with sprinkles or leave plain. Let the chocolate set.