Chewy Coconut Cookies

Chewy Coconut Cookies - made June 13, 2020, modified from Gouda Monster

Most coconut cookie recipes include macadamias and/or white chocolate. I tried this one because it was a straightforward coconut cookie and I love coconut.

I also loved this cookie. The dough was easy to work with and the cookies tasted great. I omitted the coconut extract that the original recipe called for and increased the vanilla extract, simply because I don't like the metallic taste of coconut extract. Just give me coconut.

It's very, very important not to overbake this cookie or else the texture will be too dry. The coconut makes this moist and chewy. You can err on the side of underbaking; just let it cool completely to let it firm up.

1 cup granulated sugar
1/4 cup brown sugar
1 cup (2 sticks) unsalted butter
1 large egg
1 teaspoon vanilla extract
2 cups coconut
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar. Add egg and vanilla extract; mix briefly to combine. Stir in coconut.
2. In a separate bowl, whisk together flour, baking soda and salt. Add to butter-coconut mixture in thirds, mixing on low speed just until combined. Do not overbeat.
3. Portion into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.
4. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Evenly space dough balls on baking sheets and bake 15-17 minutes or until the edges are lightly browned and middles no longer look raw. Do not overbake. Remove cookies to wire rack and cool completely.