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| Chewy Coconutty Cookies |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
If you love chewy, coconutty cookies then this recipe is for you. Crisp on the outside and wonderfully chewy throughout, this cookie is a total crowd pleaser.
Servings: approximately 30 cookies
Preparation time: 15 minutes
- 1 1/4 cups organic wheat flour
- 1/2 teaspoon baking soda
- 1/2 cup salted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla/coconut extract (or 1/2 teaspoon of each extract)
- 1 egg
- 1 1/2 cups dried, unsweetened, flaked coconut
- coconut oil
Preheat oven to 350 degrees F. Grease cookie sheets lightly with coconut oil.
Combine the flour and baking soda together in a small bowl; mix well and set aside.
Cream the butter and sugars together with an electric mixer. Beat in vanilla extract and/or coconut extract and egg until light and fluffy.
Add the flour mixture to the butter mix and when it is almost fully incorporated add the flaked coconut (dough will not form a stiff “typical” cookie dough, it will be sticky and the color of butterscotch).
Drop dough (measuring tablespoon size) unto prepared cookie sheets and bake for 8-10 minutes. Cookies should be lightly browned.
Cool for a few minutes on cookie sheets before removing to wire rack to cool completely.
Recipe courtesy Sarah Shilhavy
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