3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter
3/4 cup granulated sugar (5 1/4 ounces)
2 large eggs
1 1/2 teaspoons vanilla extract
1/8 teaspoon strong coconut flavor (optional)
3/4 teaspoon salt
1 3/4 cups unbleached all-purpose flour (7 1/4 ounces)
1/4 teaspoon baking soda
1 1/2 cups (4 1/2 ounces) sweetened flaked coconut
About 36 candied cherries, cut in half, or 72 macadamia nuts, or chocolate chips
Heat oven to 375 degrees F. Lightly grease two baking sheets.
In a medium bowl, cream together the butter, sugar, eggs, vanilla extract and coconut flavor until light and fluffy. Sift salt, flour and baking soda together into a small bowl and gradually beat them into the egg mixture. Stir in the coconut until everything is well combined.
Drop the dough by the teaspoonful onto prepared baking sheets; use the bottom of a drinking glass dipped in sugar to press each ball down slightly.
(Or pat and form into a flattened round shape, using sugar if needed to control sticking to fingers)
Bake the cookies for 9 minutes, or until they are light golden brown and just firm to the touch.
(I rotate the sheets half way through, sprinkling colored sugar on the cookies)
As soon as the cookies come out of the oven, plunk half a candied cherry round side up, or a macadamia nut, or a couple of chocolate chips, into the center of each and press down gently. Cool the cookies on a wire rack.
Makes about 5 to 6 dozen cookies.
Source: The King Arthur Flour Cookie Companion