Double Coconut Chocolate Chip Cookies

Heat oven to 375 F. Line two cookie sheets with parchment paper or silicone mats.

Whisk the flour, baking soda and salt together in a mixing bowl.

In another bowl (or in the bowl of a stand mixer fitted with the paddle attachment), cream the coconut oil and sugar together until well blended and somewhat fluffy.

Add the eggs one at a time, beating after each addition. Beat in the vanilla, then mix in the flour mixture about a cup at a time, mixing just until combined. Stir in coconut and chocolate chips.

Use a spoon and your hands to form the cookie dough into balls. Place the balls at least two inches away from each other on the prepared cookie sheets—they will spread a lot. Press down on the top of the cookie dough balls slightly with the back of a spoon and sprinkle a pinch of salt on top of each.

Bake cookies until golden brown, about 10 minutes. Cool the cookies on the baking sheets for a minute or two before transferring to a wire rack to cool completely.