Chocolate Chip and Coconut Lunchbox Cookies

Recipe View Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet or line with parchment paper. (5 minutes)

Recipe View In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside. (3 minutes)

Recipe View In a separate large bowl, combine the sweetened flaked coconut, chocolate chips, quick-cooking oats, and roasted sunflower seeds. Set aside. (2 minutes)

Recipe View In a third bowl, cream together the softened butter and sugar until light and fluffy. An electric mixer is recommended for this step. (5 minutes)

Recipe View Beat in the eggs, one at a time, until fully incorporated and the mixture is smooth. (2 minutes)

Recipe View Gradually add the coconut-chocolate chip mixture to the creamed butter mixture, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View Slowly add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. The dough should be thick and slightly sticky. (3 minutes)

Recipe View Drop by rounded tablespoons onto the prepared baking sheet, leaving some space between each cookie. (5 minutes)

Recipe View Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden brown. The centers may still appear slightly soft. (10 minutes)

Recipe View Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. (10 minutes)