• 1 pound butter , softened
• 1 1/2 cups white sugar
• 1 1/2 cups light brown sugar
• 4 eggs
• 2 1/2 teaspoons vanilla extract
• 5 1/2 cups all-purpose flour , sifted
• 2 teaspoons salt
• 2 teaspoons baking soda
• 4 to 5 cups chocolate chips
• 2 cups chopped pecans
• 1 cup shredded coconut

Preheat oven to 350°F. Cream the butter until light and fluffy. Gradually add the sugar, continuing to cream until all the sugar is used. Add eggs, one at a time, beating well after each addition. Stir in the vanilla.

Sift together the flour, salt and baking soda. Add all at once to the butter mixture, stirring well with a wooden spoon. Add chocolate chips, pecans and coconut and stir until mixed.

Form dough into large balls and press down lightly on an ungreased non-stick baking sheet. Bake until golden, about 15 minutes, being careful not to brown the edges. Remove from oven and place baking sheet on a wire rack; cool 5 minutes. Transfer cookies to rack; cool completely.

Recommended technique: Take half the cookie dough, put it in a ziplock bag and freeze it for a rainy day.