Coconut Crispy Chocolate Chip Cookies

1 cup butter, softened
1 1/2 cups firmly packed brown sugar*
2 large eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder
2 cups rice krispies
1 cup semi-sweet chocolate chips
1 cup sweetened flaked coconut*
1 cup chopped walnuts or pecans
1/2 teaspoon salt

1. Preheat oven to 350°F.
2. Cream butter and add sugar, beating at low speed until light and fluffy.
3. Add eggs and vanilla and beat well.
4. Combine flour and baking powder and add to creamed mixture until well combined.
5. Stir in remaining ingredients.
6. Drop by heaping teaspoonfuls (or roll into 1 inch balls) onto baking sheets.
7. Bake for 10-12 minutes or until lightly browned.
8. Cool on wire racks.

Makes 90 small cookies at 73 calories each.

* I'm not a fan of overly sweet stuff, so I reduced the sugar in the original recipe. I also added a half teaspoon of salt and used dried unsweetened coconut. Because of that I added an ounce or two of water to the mixture. Since I knew they would be small cookies, I used mini chocolate chips. The results were fantastic, but I might add more rice krispies next time.