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2 cups semisweet or bittersweet chocolate chips

1. Position the racks in the top and bottom thirds of the oven; preheat the oven to 350°F. Grease two large baking sheets with butter, using either the inside of the butter wrapper or a small sheet of crumpled wax paper dipped into softened butter; set the sheets aside. Whisk the flour, baking soda, and salt in a medium bowl until the baking soda is evenly distributed in the mixture; set aside as well.

2. Using an electric mixer at medium speed, soften and blend the butter and shortening in a large bowl until somewhat smooth, about 2 minutes. Add the brown sugar and granulated sugar and continue beating until fluffy and very pale brown, about 1 more minute. Beat in the egg and almond extract, then beat in the coconut just until evenly distributed. Remove the beaters.

3. Use a wooden spoon or a rubber spatula to mix in the prepared flour mixture just until moistened. Fold in the chocolate chips, using long, even arcs to incorporate them thoroughly into the batter without deflating it or causing it to become too sticky.

4. Drop by tablespoonfuls onto the prepared baking sheets. Bake for 7 minutes, then rotate the sheets top to bottom and front to back. Continue baking for about 6 more minutes, or until the cookies are lightly browned at the edges but still somewhat soft to the touch. Cool on the sheets for 5 minutes. Transfer to wire racks to continue cooling. Cool the baking sheets for 5 more minutes, then butter them again before proceeding with further batches, as necessary.

Recommended storage

4 days at room temperature

3 months in the freezer

More Choices!

Coconut Banana Chocolate Chip Cookies: Reduce the chocolate chips to 1 cup; add 1 cup crushed banana chips with the remaining chocolate chips. Substitute banana flavoring for the almond extract.

Coconut Daiquiri Chocolate Chip Cookies: Add 2 tablespoons finely grated lime zest with the egg.

Coconut Pineapple Chocolate Chip Cookies: Reduce the chocolate chips to 1 cup; add 1 cup chopped dried pineapple with the remaining chocolate chips.

Coconut White Chocolate Chocolate Chip Cookies: Reduce the chocolate chips to 1 cup; add 1 cup white chocolate chips with the remaining chocolate chips.

Hawaiian Chocolate Chip Cookies: Reduce the chocolate chips to 1 cup; add 1/3 cup chopped dried pineapple, 1/3 cup chopped dried mango, 1/3 cup chopped dried papaya, and 1/3 cup unsalted macadamia nuts with the remaining chocolate chips.

Piña Colada Chocolate Chip Cookies: Reduce the chocolate chips to 1 cup; add 1 cup chopped dried pineapple with the remaining chocolate chips. Substitute 1 teaspoon rum flavoring for the almond extract. Substitute sweetened shredded coconut for the unsweetened coconut chips.

DAIRY-FREE CHOCOLATE CHIP COOKIES

To make dairy-free chocolate chip cookies, you just substitute margarine for butter in classic chocolate chip cookies, right? Actually, we found it takes a bit more finesse. Since margarine is “drier” than butter, it yields brittle cookies. To compensate, we’ve adjusted the sugar ratio, added rolled oats for better texture, and a touch of unsweetened coconut for moisture. The result? You won’t miss the butter one bit.

MAKES ABOUT 5 DOZEN COOKIES

Nonstick spray

3 cups semisweet or bittersweet chocolate chips

1 1/2 cups rolled oats (do not use quick-cooking oats)

1/2 cup unsweetened coconut chips (see page 19)

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 pound (2 sticks) cool margarine, cut into small pieces

1 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

1. Position the oven racks in the top and bottom thirds of the oven; preheat the oven to 350°F. Spray two large baking sheets with nonstick spray. Mix the chocolate chips, oats, and coconut chips in a medium bowl until well combined; set aside. Mix the flour, baking soda, and salt in a second medium bowl until uniform; set aside as well.

2. Soften