-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will
become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion
cookie dough on parchment paper - lined
cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange
cookies on
cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are
golden in color and slightly
brown along the edges — Cool the
cookies completely on the sheet pan (or just eat them immediately...)
Place the shrimp onto the
cookie sheet and bake for 15 - 17 minutes, or until the coconut is
golden brown, turning the shrimp half way through baking to be sure that both sides
become golden.