Coconut Cookies Recipe

Ingredients

• 1/2 cup unsalted butter ((1 stick) room temperature)
• 1/2 cup light brown sugar (gently packed)
• 6 Tbsp granulated sugar
• 1 large egg
• 1 tsp coconut extract
• 1 1/2 cups all-purpose flour (stir, spoon & level)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups sweetened coconut flakes (divided)

Instructions

1. 1

   Preheat oven to 350℉. Line half sheet trays with parchment paper or a silicone baking mat.

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Cream until light and fluffy. Add the egg and coconut extract. Mix well and scrape bowl.

3. 3

   In a separate bowl, stir together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients. Mix on low until just combined.

4. 4

   Add 1 cup of the sweetened coconut flakes to the cookie dough and mix on low until just combined.

5. 5

   Place 1/4 cup of sweetened coconut flakes in a small bowl. Use a #30 cookie scoop to portion the dough into balls (about 2 Tbsp each). Gently press the top of each dough ball into the bowl of sweetened coconut flakes and then place the cookies about 3-inches apart (8 cookies per tray) on the prepared pan(s).

6. 6

   Bake at 350℉ for 11-13 minutes until the cookies are spread out, puffed up, matte (not shiny in the middle), and starting to brown on the edges. Cookies should look slightly under-baked still.

7. 7

   Allow cookies to cool on tray for a few minutes, then transfer to a wire rack to cool completely. TIP: Use a mug or large glass to swirl around the edges of the cookies, just after removing them from the oven, to round any rough edges. This creates perfectly round cookies.