Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) coconut sugar
  • 1/4 cup (50g) granulated cane sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 2 cups (200g) sweetened shredded coconut

Instructions:

  1. Cream the softened butter and both sugars. Beat for 3-5 minutes until the mixture looks pale and fluffy. Note: This is where we build the air pockets for lift.
  2. Beat in the egg and vanilla extract. Mix until fully incorporated, ensuring no streaks of egg remain.
  3. Sift in the flour, baking soda, and salt. Mix on low speed just until the flour disappears. Note: Over mixing at this stage makes the cookies tough.
  4. Using a spatula, gently fold in the shredded coconut by hand. Mix until evenly distributed throughout the dough.
  5. Scoop rounded tablespoons of dough onto prepared baking sheets. Space them 2 inches apart to allow for slight spreading.
  6. Bake at 350°F (175°C) for 10–12 minutes. Wait until the edges are light golden brown and the center looks set but not dry.
  7. Remove from oven. Let them cool on the pan for 5 minutes to firm up before moving them.
  8. Transfer to a wire rack. Cool completely to allow the sugars to crystallize for that perfect chew.