1 c. flaked coconut
1 c. rolled oats
1 tbsp. sweetened cocoa powder
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
1 c. & 3 tbsp. brown sugar
2 tsp. vanilla extract
2 eggs
2 c. semi-sweet chocolate chips
1 1/2 c. chopped nuts

Preheat oven to 375 degrees. Grease 3 to 4 large baking sheets. In a food processor or in a blender combine coconut, oats and cocoa. Process to a fine powder; set aside.

In a medium bowl, combine flour, baking soda and salt; set aside.

In a large mixing bowl, beat butter, brown sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Continue beating at low speed while gradually adding coconut-oat mixture, 1 1/2 cups at a time; beat one minute at medium speed after final addition. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in chocolate chips and nuts.

Drop dough by coffee measures (1/8 cup; 2 tablespoons), 2 inches apart, on prepared baking sheets. Use the back of a wet spoon to flatten each mound, to between 1/2 and 3/4 inch thick.

Bake 12 to 15 minutes depending on how soft you want the finished cookies. (12 minute cookies will be very soft when removed from the oven and will need gentle handling.) Cookies will firm as they cool, let cool on racks. Store in airtight container at room temperature 1 week; freeze for longer storage.

Note: In USA use 2 cups of brown sugar, and the baking time is 7 to 10 minutes.