Coconut Cookies (Soft and Chewy)

Ingredients

• 2 cups all purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• 1 teaspoon salt
• 12 Tablespoons butter
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 1 whole egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 3 cups sweetened shredded coconut (divided)
• 1 1/2 cups semi sweet chocolate chips, chopped pecans, or other additions ((optional))

Instructions

1. 1

   Preheat the oven to 325 degrees. Line two baking sheets with silpats or parchment paper.

2. 2

   Spread 2 cups of the coconut on a sheet pan and toast in the oven for 7-10 minutes, stirring once, or until the coconut has golden brown edges. Remove from the oven and allow to cool. Increase the oven temperature to 350 degrees.

3. 3

   In a mixing bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.

4. 4

   In the bowl of an electric mixer, cream together the butter and sugars until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Beat in the flour mixture until just combined. Stir in the toasted coconut and other additions, if desired.

5. 5

   Place the remaining untoasted coconut in a small bowl. Scoop out rounded tablespoons of dough, rolling the tops in the coconut before dropping them on the sheet pan. Make sure the cookies are at least 2 inches apart.

6. 6

   Bake for 9-12 minutes or until the edges are just starting to brown, but the centers are still very puffy and light in color. Allow to cool for a few minutes on the pan (cover with a dish towel for maximum softness), then transfer to an airtight container or ziplock bag while still warm.