Ingredients
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer or using an electric mixer, beat the butter and sugar on medium speed for about 3 minutes until light and fluffy.
- Add the egg, vanilla extract, and coconut extract, and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the toasted coconut and mix until incorporated.
- Use a medium cookie scoop (1.5 tablespoons) to portion dough balls onto the prepared baking sheets.
- Bake for 13-15 minutes, or until cookies are lightly browned. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Perfect for sharing with coconut enthusiasts! Store in an airtight container for up to 3-4 days at room temperature.
