2 cups margarine, softened
2 pounds butter, softened
2 tablespoons brown sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/4 teaspoons baking soda
3 teaspoons salt
1 cup milk
1/2 cup melted butter, divided
1 cup brown sugar
1/4 cup white sugar for decoration
1 cup flaked coconut
1 teaspoon vanilla extract
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the margarine, butter, brown sugar, brown sugar, and vanilla until smooth. Mix in the flour, baking soda and salt. Stir well and set aside.
Make a well in the center of the butter mixture and pour in the milk, one teaspoon at a time, mixing just until moist. Stir in the 3 cups of flour, one cup at a time until a batter is just moist. Stir in the remaining 1/2 cup flour after each addition, keeping the batter moist. Mix firmly. Fold in the remaining 1/4 cup flour. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 7 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.