There are few other cookie recipes I could give to you that are as simple as this. These cookies are super chewy, with crispy edges and a warm, buttery, coconut flavour. They’re so soft, you’ll want to bite into them in slow motion. (Or in fast motion, in that way you did when you were a kid and pretended your mouth was a chopping machine.)
I usually eat these plain, without topping, but I had a Hershey’s bar handy today. So I drizzled them with chocolate.
- 1 1/4 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter or margarine, at room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 1/3 cups shredded coconut
Preheat oven to 350 degrees.
Sift in dry ingredients.
*If you’re thinking “oh SHIT I don’t have a fine mesh sieve!!!!” that’s fine, just add the dry ingredients in a few increments, mixing well after each addition.
Drop by teaspoon and bake for 8-12 minutes or until edges are set, and golden. If you don’t want chewy cookies (God help you) bake longer. But if you don’t like chewy cookies then I don’t know why you’re here…
Ooooh I want to clap my hands just thinking about eating these.