Blueberry Coconut Cookies

Last week, Brian and I were generously given a TON of fresh bluberries from one of the local berry fields in town.  As much as we love fresh berries of any sort, we really did have tons and eventually started racking our brains to come up with creative ways to use them.  You don't typically see fresh fruit in cookies, but for some reason blueberry cookies just sounded delicious.  I did some experimenting and added to it some coconut and oatmeal....and low and behold we had ourselves a fabulous cookie!  I certainly recommend trying it - however they only lasted about 3 days, after that their texture became a bit mushy....so eat them fast!  Hope you enjoy them!  Also, I bet these would be fabulous fresh out of the oven with a little ice cream!

Blueberry Coconut Cookies
makes about 16 cookies
1 c. all purpose flour
1/2 tsp baking soda
1/4 tsp salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 c. sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup old-fashioned oats
3/4 c. coconut
3/4 c. blueberries

Preheat oven to 350 degrees.  Line 2 large rimmed baking sheets with parchment paper.  Whisk flour, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture, oats, and coconut and beat on low until blended. Remove from mixing stand and stir, gently folding in blueberries. 

Drop batter by rounded tablespoonfuls onto cookie sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 15-16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.