1 c. plus 2 tbsp. cake flour
1/2 tsp. baking soda
1/2 c. granulated white sugar
1/2 c. light brown sugar, packed
1/2 c. butter, softened
1/4 tsp. salt
1 lg. egg, beaten
1 tsp. vanilla
1 (6 oz.) pkg. chocolate chips
1/2 c. pecans, chopped (optional)
1/4 c. flaked coconut (optional)
36 lollipop sticks

Preheat oven to 375 degrees. Line cookie sheet with aluminum foil. Combine flour and baking soda in small bowl; set aside. In small bowl combine white and brown sugar. Press out lumps. In medium bowl mash butter with fork. Add sugar and mix with butter until light and fluffy. Add salt, egg and vanilla. Beat well. Add small amounts of dry ingredients, mixing each time. Stir in chips, pecans and coconut. Drop by rounded teaspoonfuls onto lined cookie sheet. Space 1 1/2 inches apart. Push a lollipop stick about 2/3 the way into each cookie. The free end of stick should rest on foil. Gently press dough around stick to seal in place. Bake 8 to 10 minutes. Cool on pan 30 minutes. Remove with spatula. Wrap each cookie in clear plastic wrap. Gather wrap at back of cookie and tie with ribbon.