Quick & Simple Coconut CookieEgg

1

Preheat your oven to 350°F. Line two rimmed baking sheets with parchment paper.

2

In a medium bowl, whisk together the all-purpose flour, salt, and baking soda until well combined.

3

If you prefer a crunchier, more intense flavor, toast your sweetened shredded coconut on a baking sheet at 325°F for 15 minutes, stirring occasionally, before adding it to the dough.

4

In a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat the softened unsalted butter, granulated sugar, and light brown sugar together on medium speed for about 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl.

5

Add the large egg and vanilla extract to the butter mixture.

6

Mix on medium speed until just combined, about one minute, then scrape down the bowl again.

7

Add the dry flour mixture to the wet ingredients and mix on low speed until almost combined.

8

It is okay to see a few streaks of flour; stop mixing to ensure the cookies remain soft and cakey.

9

Add the shredded coconut (toasted or untoasted) and mix on low speed until evenly distributed throughout the dough.

10

Using a portion scoop, place two-tablespoon sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

11

Bake at 350°F for 10 to 12 minutes, or until the edges are golden and the tops look dry. Allow them to cool before serving.