This cookie reminded me of my favourite Oatmeal Cookie in texture. A thin cookie that has a soft chewy texture rather than a crisp or cakey texture. Of course these cookies didn't have oatmeal. They were full of sweet coconut. Like most recipes I adapted it slightly. I toasted the coconut first, add more vanilla extract and the cookies were slightly flattened and sprinkled with sugar before baking.
I've posted the recipe as I baked it, but you can find the original recipe on Indigo Sugar Spectrum.
These cookies are soooooooo goooooood!!!! I'll definitely be making these again soon.
Toasted Coconut Cookies
Adapted from Indigo's Sugar Spectrum/Allrecipes
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
1 1/3 cups toasted flaked coconut
Toast coconut. Be careful not to burn.
Preheat oven to 350 degrees F (175 degrees C.) Combine flour, baking soda, and salt.
Cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto cookie sheet lined with parchment. Flatten slightly with a glass dipped in sugar.
Bake for 8 to 10 minutes or until just starting to colour. Cookies should not brown. Cool on wire racks.