Laced with coconut, rum, and ginger these cookies bring the flavors of the islands.
Preheat the oven to 375 degrees.
Over medium heat in a sauté pan, lightly toast the coconut. Set aside to cool. In a side bowl, combine flour, baking soda, baking powder, salt, and dry spices. Use a fork to combine and airate or sift. Add butter, cream of coconut, piloncillo, and sugar to the mixing bowl. Using the paddle attachment, beat until light and creamy. Scrape sides and add the egg, rum, and grated ginger. Mix until blended. Slowly add flour and mix until just combined. Stir in dark chocolate chips and toasted coconut. On a silpat-lined cookie sheet, drop about a tablespoon of dough onto the trays. Bake cookies 10-12 minutes. Do not overbake. Cookies may appear slightly underdone. Allow to rest on baking sheet for 1-2 minutes then place on wire rack to cool.