Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat together the softened unsalted butter, brown sugar, and white sugar until light and fluffy—about 2-3 minutes.
- Mix in the egg and vanilla extract, combining until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix!
- Gently fold in the shredded coconut, ensuring an even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop cookie dough onto the prepared baking sheet—leave some space between each cookie.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden and the center is still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a more intense coconut flavor, use fresh shredded coconut. Don't overbake; the cookies should be golden on the edges but soft in the center. For egg substitution, mix ground flaxseed or chia seeds with water.