6 cups shredded coconut
5 cups granulated sugar
3 cups all-purpose flour
6 eggs
1/4 cup melted unsalted butter
1 tablespoon light rum
2 teaspoons vanilla extract
Combine all of the ingredients and beat until thoroughly mixed. Cover the bowl and refrigerate for 1 hour.
Preheat the oven to 375 degrees F. Grease baking sheet or line it with parchment paper.
Roll the cookie dough into 1-inch balls and place them 2 inches apart on the baking sheet.
Bake for 10 minutes, or until browned on the bottom and around the edges. Cool the cookies on a wire rack. Store in an airtight container. Makes 4 dozen cookies.
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