Thin & Crispy Coconut Cookies

coconut crisp cookies (66) WM

I am pretty sure that these are the best cookies that I have had in a really long time.  I’m not one for thick, cake-type cookies and these fit the bill.  They were thin, had just the right amount of crisp to them, but were still soft enough that you weren’t going to break a tooth.  They were oh so flavor-full.  Everyone loved them and they were gone in no time.

coconut crisp cookies (1) WM

Ingredients:

  • 3/4 cup butter, softened
  • 1 1/4 cups all-purpose flour
  • 1/2 cup white granulated  sugar
  • 3/4 cup light brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

coconut crisp cookies (53) WM

Directions:

  1. Stir together the flour, salt and baking soda in a medium bowl and set aside.
  2. In another larger bowl cream together the butter and sugar until fluffy.
  3. Add the egg to the butter and sugar mixture and mix on low until combined.  Add the vanilla extract and coconut and mix until combined.
  4. Stir in a scoop of the flour mixture at a time and mix until combined.  Scrape the sides and the bottom of the bowl so that all of the ingredients are mixed together.
  5. Cover the bowl with plastic wrap and refrigerate for one hour.
  6. After an hour preheat your oven to 325F.
  7. Using a 1/4 teaspoon measuring spoon, spoon out the cookie mixture.  Roll into a ball in your hands quickly as you don’t want the dough to get too warm.  Once you have a nicely formed ball flatten between your hands and then lay on a cookie sheet.  Continue this process leaving a little bit of room between each cookie to allow them to spread. Bake the trays of cookies for 10-12 minutes until golden brown.  After the cookies have cooled slightly transfer each cookie to a cooling rack.  Place the bowl of dough back into the refrigerator between bakings so that the dough stays cold.

coconut crisp cookies (61) WMcoconut crisp cookies (35) WM

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