Step 1

Preheat the oven to 325 degrees. Line two baking sheets with silpats or parchment paper.

Step 2

Spread 2 cups of the coconut on a sheet pan and toast in the oven for 7-10 minutes, stirring once, or until the coconut has golden brown edges. Remove from the oven and allow to cool.

Step 3

In a mixing bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.

Step 4

In the bowl of an electric mixer, cream together the butter and sugars until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Beat in the flour mixture until just combined. Stir in the toasted coconut and other additions, if desired.

Step 5

Place the remaining untoasted coconut in a small bowl. Scoop out rounded tablespoons of dough, rolling the tops in the coconut before dropping them on the sheet pan. Make sure the cookies are at least 2 inches apart.

Step 6

Bake for 15-17 minutes or until the edges are just starting to brown, but the centers are still very puffy and light in color. Allow to cool for a few minutes on the pan (cover with a dish towel for maximum softness), then transfer to an airtight container or ziplock bag while still warm.