Double Chocolate Chip Peanut Butter Coconut

INGREDIENTS:

1 c. butter, softened
1-1/2 c. creamy peanut butter
2-1/2 c. brown sugar
2 large eggs
1 egg white
1/2 c. sour cream
2 tsp.vanilla
3-1/2 c. bread flour
1 tbs. baking soda
1/2 tsp. salt
2 c. sweetened flaked coconut
2 c. semi-sweet chocolate morsels
1 c. miniature semi-sweet chocolate chips

METHOD:

Preheat oven to 350F

In a large bowl, beat butter and peanut butter at medium speed with an electric mixer until creamy. Add brown sugar, beating until creamy. Beat in eggs, egg white, sour cream and vanilla until combined.

In a medium bowl, combine flour, baking soda and salt. Gradually add to butter mixture, beating until combined. Add coconut and chocolate chips, beating until combined.

Drop batter by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10-15 minutes, or until lightly browned. Let cool on pans for 2 minutes. Remove from pans and cool completely on wire racks. Store in an airtight container for up to one week.