Ingredients
- Unsalted Butter (softened): 1/2 cup
- Granulated Sugar: 1/2 cup
- All-Purpose Flour: 1 1/2 cups
- Large Egg: 1
- Vanilla Extract: 1 teaspoon
- Baking Powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Sweetened Shredded Coconut: 2 cups
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy. Beat in the egg and vanilla extract until well combined.
- Step 3: In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together.
- Step 4: Fold the shredded coconut into the dough using a spatula, being careful not to overmix.
- Step 5: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten the tops slightly if desired.
- Step 6: Bake for 10 to 12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to five days, or freeze the baked cookies in a zip-top bag for longer storage.
- To bring back that freshly baked chewiness and slightly toasted coconut flavor, warm cooled cookies on a baking sheet in a 300°F oven for 2 to 3 minutes.
- Enhance the tropical flavor by serving these warm alongside a scoop of lime sorbet, or dip the cooled cookies halfway into melted dark chocolate for a rich finish.
- Ensure your butter is perfectly softened, not melted, before creaming with the sugar; this crucial step creates the air pockets needed for a lighter, fluffier cookie texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American