Toast the coconut

1. Heat a small nonstick pan over medium heat. Add 1/2 cup of the coconut and cook, stirring constantly until it starts to turn slightly golden brown. This will only take a couple of minutes.
2. Remove from the heat and continue stirring for another minute to let it brown a bit more. Spread out onto parchment to let cool while you make the cookies.

Cookies

1. Preheat oven to 350.
2. In a large mixing bowl, combine peanut butter, sugar, brown sugar and vanilla using a spoon. Add eggs and keep stirring until fully combined. Add 1/2 cup of the toasted coconut (cooled) and fold it in.
3. Use a 1 1/2 tbsp cookie scoop to measure dough for each cookie. Roll each into a smooth ball and then press down in the center of each ball with the back of a spoon. Sprinkle each cookie with extra untoasted coconut.
4. Bake for 10-13 minutes. 10 for a softer cookie, 13 for a crisp cookie.
5. Enjoy!