Tom and I are still recuperating from our wedding. I don’t know how couples have the energy to go on a full pack honeymoon after the wedding. The first 2 days all we did was sleep – we had no energy to do anything else, except sleep and just huddle together in our house and not make any decisions.

We were totally exhausted. Our brainpower is still in total shut down and slowly rebooting itself.

For the past week we have eaten sandwiches, salads, cereal and nothing else, we figure those were the easiest things to do under our clouded mind.

Yesterday, I decided that I would bake my new husband (it sounds good to say it and to type it!) his favorite cookies. It also helped that the temperature here in Florida is in the 50’s and inside our house it feels like in the 30’s and the heater was NOT DOING IT’S JOB – so cracking up the oven sounded like the solution to warm up the house – and Chocolate Chip cookies was the reward.

I been making these cookies for over 20 years – I don’t even think I’m following the original recipe at all anymore because I switch it up every time I make them - sometimes I put more coconut, or more rum. Others I up the chocoloate chips and the walnuts. But, I love them, the coconut, and the rum gives it that extra punch. Sort of like going on a virtual honeymoon to a tropical island with every bite. Something that right now Tom and I are thankful we can do.

CHOCOLATE CHIP AND COCONUT RUM COOKIES
Yield: 24-30 cookies

1 cup plus 2 tablespoons all-purpose flour
¼ teaspoon salt (if you have sea salt its better)
½ teaspoon baking soda
¾ stick unsalted butter, softened
½ cup firmly packed light brown sugar
¼ cup sugar
1 large egg, lightly beaten
¾ teaspoon vanilla
¾ teaspoon light rum
½ cup grated coconut
½ cup semi-sweet chocolate chops
½ cup of walnuts (chopped)

Preheat oven to 375°F. prepare 2 baking sheet and cover with silpat. Tip: I usually place my baking sheets in the freezer in order to have them nice and cold.

Sift the flour, salt, and baking soda together in a bowl and set aside.

In another bowl, using an electric mixer, beat the butter with the brown and white sugars until light and fluffy. Add the egg, vanilla, and rum. Beat the mixture well. Fold in the flour mixture, coconut, chocolate chip and walnuts.

Using a small ice cream scoop or spoon, form the cookies on the baking sheet, leaving about 2 inches between cookies.

Bake for about 8-10 minutes. When ready take out and remove them to a cooling wire rack to prevent further baking.

TIP: if you want to be extra lazy, I have even used the store bought cookie mix and then just add the coconut, walnuts and rum to it and they come out just as good.