Ingredients
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2 cups all-purpose flour
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½ tsp salt
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1 tsp baking soda
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¾ cup unsalted butter, softened
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½ cup granulated sugar
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½ cup light brown sugar
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1 large egg
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1 tsp vanilla extract
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1¾ cups sweetened shredded coconut (toasted optional)
Instructions
Step 1: Preheat oven to 350°F (175°C).
Step 2: In a bowl, whisk together flour, salt, and baking soda.
Step 3: In a stand mixer or large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
Step 4: Add the egg and vanilla extract. Mix until just combined.
Step 5: Gradually add dry ingredients and mix on low until almost combined.
Step 6: Add shredded coconut and mix until evenly distributed.
Step 7: Scoop 2-tablespoon-sized balls of dough onto parchment-lined baking sheets, spacing 2 inches apart.
Step 8: Bake for 10–12 minutes, until edges are golden and tops are dry.
Step 9: Let cool before serving. Store in an airtight container.
Notes
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Toasted coconut adds a deeper, nuttier flavor and a crispier texture.
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Freeze unbaked cookie dough portions for up to 2 months. Bake from frozen with a few extra minutes.
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Cookies stay fresh for about a week at room temperature.
- Prep Time: 10 minutes
- Cook Time: 12 minutes