When making chocolate chip cookies, I'll usually mix a handful of nuts into the batter along with the chocolate chips. Rather than adding nuts at the end, this recipe starts by toasting unsweetened coconut until golden, then blending the coconut with softened butter. The resulting cookies look like standard chocolate chippers, but are permeated with coconut flavor. While baking cookies always smell good, these cookies filled my apartment with the smell of coconut, which was an added treat on a cold November day.
The recipe uses a decent amount of butter and sugar, but yields a lot of cookies (I got 5 dozen). I adjusted things a bit by substituting spelt for one third of the all-purpose flour, and adding a handful of oats to the batter (at the same time I mixed in the chocolate chips), for added texture.