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.
- 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
- Stir together the flour, salt and baking soda in a medium bowl and set aside.
- In another larger bowl cream together the butter and sugar until fluffy.
- 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.
- 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.
- Cover the bowl with plastic wrap and refrigerate for one hour.
- After an hour preheat your oven to 325F.
- 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.