Ingredients:

• 1/2 cup – flour (maida)
• 1/2 tsp – baking soda
• a pinch of salt
• 1/3 cup – Butter or margarine
• 2/3 cup – castor Sugar
• 2 – eggs
• 1 tsp – vanilla essence
• 1/3 cup – sour Cream or yogurt
• 1/2 cup – shredded Coconut
• 1.5 cups – chocolate chips

Method:

1. Preheat an oven to 350 degrees C.
2. Lightly grease two baking sheets or line them with butter paper.
3. In a bowl, combine the flour, baking soda and salt and mix thoroughly. Set aside.
4. Beat the butter in a large bowl until creamy using an electric mixer at medium-high speed.
5. Add the castor sugar, eggs and vanilla and beat until creamy.
6. Add the flour mixture alternately with the sour cream, beating until it has blended.
7. Stir in the coconut and then the chocolate chips and mix till both are evenly distributed throughout the batter.
8. Drop the batter with a heaped measuring tbsp onto the prepared baking sheets, spacing the drops about 5 cm apart.
9. Bake for about 10 minutes until just set (it should still be fairly soft).
10. Alternate the baking sheets on the racks and from front to back once during baking.
11. With a wide spatula, transfer the cookies immediately to wire racks to cool completely. Store in an airtight container.