“I like it. It sounds like coconut and chocolate, and that’s what they are. Write it on the board and we’ll give them a trial run today.”

Lisa nodded and grabbed the steno pad Hannah kept handy for notes about supplies. “I’d better write down flaked coconut. We’re almost out.”

“Good idea. And while you’re at it, make a note to order Jujubees and Milk Duds.”

“Are we going to the movies?” Lisa quipped, looking up with a smile.

“No, the movies are coming to us. Just as soon as we carry in these canisters, we’ll take a coffee break and I’ll tell you all about it.”

COCALATTAS

Preheat oven to 350 degrees F., rack in the middle position

1 cup melted butter (2 sticks, ˝ pound)

ž cup white (granulated) sugar

ž cup brown sugar, firmly packed

1 teaspoon baking soda

2 teaspoons coconut extract***

˝ teaspoon salt

2 beaten eggs

1 cup finely chopped coconut (from approximately 2 cups coconut flakes)

2ź cups flour (don’t sift—pack it down in your measuring cup)

1 cup chocolate chips (6 oz. package—I use Ghirardelli’s)

***It’s not absolutely positively necessary that you use coconut extract, but the cookies will be much more delicious if you do. If you can’t find it, or you’re making these in the middle of a blizzard and you can’t get to the store, just use vanilla.

Melt the butter. (Nuke it for one and a half minutes on HIGH in a microwave-safe container, or melt it in a pan on the stove over low heat.) Mix in the white sugar and the brown sugar. Add the baking soda, coconut extract, and salt. Add the eggs and stir it all up.

Chop the coconut flakes in a food processor. (Most people like the coconut chopped because then it doesn’t stick between their teeth, but you don’t have to go out and buy a food processor to make these cookies. Just find the finest, smallest flakes you can in the store, spread them out on a cutting board and chop them up a little finer with a knife.) Measure the coconut AFTER it’s chopped. Pack it down when you measure it, add it to your bowl, and stir thoroughly.

Add half of the flour and the chocolate chips. Stir well to incorporate. Finish by mixing in the rest of the flour.

Let the dough “rest” for ten minutes on the counter, uncovered. Drop by teaspoons onto UNGREASED cookie sheets, 12 cookies to a standard sized sheet. If the dough is too sticky to handle, chill it slightly and try again. Bake at 350 degrees F. for 9 to 11 minutes or until golden brown around the edges.

Let cool for three minutes, then remove cookies from the baking sheet and transfer to a wire rack to finish cooling.

Yield: Approximately 6 dozen depending on cookie size.