Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract (optional, for extra punch)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups sweetened shredded coconut
Instructions
- Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar using an electric hand mixer or a stand mixer. Beat the mixture for about 2 to 3 minutes until it looks light and fluffy. Add the egg, vanilla extract, and coconut extract, then beat again until fully combined and smooth.
- In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet butter mixture, mixing on low speed just until the flour streaks disappear. Fold in the shredded coconut using a spatula to ensure it is evenly distributed. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Place the sheets in the center rack of the oven and bake for 10 to 12 minutes. Remove them when the edges are golden brown but the centers still look slightly soft.
- Allow the cookies to rest on the hot baking sheet for 5 minutes; this helps the chewy centers set without becoming hard. Carefully transfer the cookies to a wire cooling rack to cool completely. For a beautiful presentation, arrange the cookies in a circular pattern on a wooden serving board or a white ceramic plate. Serve them alongside a glass of cold milk, a cup of hot coffee, or even a scoop of vanilla bean ice cream for an elevated dessert experience.
- Cook Time: 27 minutes