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Ingredients
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- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut, toasted (optional)
Instructions
- Cream together butter and brown sugar until light and fluffy.
- Add the egg and vanilla, mixing until smooth.
- Whisk together flour, baking soda, salt, and half a cup of shredded coconut in a separate bowl.
- Gradually combine the wet and dry mixtures to form a thick dough.
- Fold in the remaining shredded coconut.
- Preheat the oven to 350°F and prepare a baking sheet.
- Scoop dough onto the baking sheet, spacing them out.
- Bake for 9 to 11 minutes until edges are set and lightly golden.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack.
Notes
Ensure butter is at room temperature for optimal creaming.
Toast coconut ahead of time for enhanced flavor.
Use an ice cream scooper for uniform cookie sizes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 95
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 15