Ingredients

• 1  18-ounce roll refrigerated chocolate chip cookie dough
• 1/2  cup flaked coconut
• 1/2  cup dry roasted sunflower kernels

Directions

1. Preheat oven to 375 degrees F. Place cookie dough and coconut in a large resealable plastic bag and knead to combine. Roll rounded teaspoons of dough into balls, then roll in sunflower kernels to coat. Place balls 2 inches apart on ungreased cookie sheets.

2. Bake in the preheated oven for 9 to 11 minutes or until golden brown. Cool for 1 minute on cookie sheets. Transfer cookies to wire rack; let cool. Makes about 2-1/2 dozen cookies.

3. To store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.