• 1/2 c. unsalted butter
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 c. Bailey’s original Irish Cream liquor
  • 2 1/4 c. cake flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 6 oz. semi-sweet chocolate chips
  • 3/4 c. coconut

Preheat oven to 375F and line two baking sheets with parchment paper.

In a stand mixer fitted with the paddle attachment, cream butter, sugars and eggs on high-speed until fluffy.

Add vanilla and Bailey’s until combined.

Add cake flour, baking soda and salt.

With a rubber spatula, fold in chocolate chips and coconut.

Using a tablespoon, drop dough on prepared baking sheets.

Bake for 8-10 minutes.