Sort ingredients
howzy
QR Code
Listen
Pdf
Preheat the oven to 350°F. Line 2 large sheet pans with parchment paper.
In a large bowl, whisk to combine the flour, salt, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), beat the butter and sugars on medium speed for about 3 minutes until light and fluffy.
Add the egg and vanilla extract. Mix on low speed just until combined. Scrape the bottom and sides of the bowl and mix once more.
Add the flour mixture to the butter mixture and mix until almost combined. Scrape the bowl down one last time then add the coconut. Mix on low until just combined.
Use a triggered cookie scoop or two spoons to portion cookies to be about 2 tablespoons in size (32g). Place the dough on the baking sheets, leaving about two inches of space between the cookies to allow for spreading.
Bake for 10 to 12 minutes or until the bottom edge is lightly golden and set and the tops of the cookies look dry. Let them cool for 5 minutes on the sheet tray, then transfer to a wire rack to cool completely.