Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (80g) shredded coconut (unsweetened)
  • 1 cup (170g) semisweet chocolate chips

Instructions:

  1. Beat the softened butter, brown sugar, and granulated sugar together until the mixture is pale and fluffy.
  2. Add the egg and vanilla extract, beating on medium speed until fully emulsified and smooth.
  3. Whisk the flour, baking soda, and salt in a separate bowl.
  4. Slowly stir the dry ingredients into the wet mixture using a spatula until just a streak of flour remains.
  5. Fold in the shredded coconut and chocolate chips by hand until evenly distributed.
  6. Scoop rounded tablespoons of dough onto lined baking sheets, spacing them 2 inches apart.
  7. Bake at 350°F (175°C) for 9–11 minutes, removing when edges are deep golden brown but centers look slightly underbaked.
  8. Allow cookies to cool on the sheet to firm up.