Ingredients:

  • 2 cups (200g) unsweetened shredded coconut
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated white sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure coconut extract
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (60g) semi-sweet chocolate chips (optional)

Instructions:

  1. Place the shredded coconut in a dry skillet over medium heat. Stir constantly for 3-5 minutes until the coconut turns a light golden brown and smells nutty. Remove from heat immediately and let cool slightly.
  2. In a large bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is pale and fluffy.
  3. Beat in the egg, coconut extract, and vanilla extract until the mixture is smooth.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually stir the dry ingredients into the wet ingredients until just combined; do not overmix.
  6. Fold in the toasted coconut and chocolate chips (if using).
  7. Preheat the oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a lined baking sheet, spacing them 2 inches apart.
  8. Bake for 9-11 minutes until the edges are set and golden, but the centers remain slightly soft.