Chewy Toasted Coconut Cookie
These chewy, coconut cookies are dotted with toasted coconut and exude island goodness!
Ingredients
- 1½ cups sweetened, flaked coconut
- 10 tablespoons butter
- ¾ cup brown sugar
- ¼ cup sugar
- ½ teaspoon coconut extract
- ½ teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 1½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Spread coconut over a large cookie sheet and bake at 350°F for about 5-8 minutes. Check coconut every 1-2 minutes and stir well whenever the coconut on the edges of the sheet begins to turn golden. The coconut should be mostly golden throughout when done. Set aside to cool.
- In a medium sized pot (large enough to easily hold all cookie ingredients), melt butter over low heat. Remove from heat and cool for 10 minutes.
- Stir sugars and extracts into cooled butter (in the same pot, if you'd like) with a sturdy spoon or other utensil.
- Add eggs to sugar and butter mixture. Use a fork to "scramble" the eggs into the mixture until smooth and all egg is fully incorporated.
- Measure flour and stir baking soda, and salt into the measured flour.
- Add both flour mixture and toasted coconut to butter mixture. Stir gently with a spoon just until fully incorporated.
- Roll into 2 tablespoon sized cookie dough balls. Place cookie dough balls in a sealed container and refrigerate for at least 1 hour.
- Arrange cookies on a cookie sheet prepared with parchment paper. Bake at 350°F for 10-12 minutes, removing from the oven at the first sign of light browning. Leave on cookie sheet to cool for about 5 minutes before transferring cookies to the flat location of your choice to cool completely.
Notes
Maintains a delicious, chewy fresh texture for 2-3 days after baking.
I love to leave unbaked dough balls in the fridge for a few days and just take out the number of cookies I want to bake each day. Fresh baked cookies for days!!