Adapted from Rosie’s All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book (Judy Rosenberg)
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Ingredients
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 large egg, at room temperature
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups shredded sweetened coconut
1 cup semisweet chocolate chips or chocolate chunks
Directions
- Preheat oven to 350º F. Line three baking sheets with silicon mats or parchment paper.
- Cream the butter and and sugar together on medium-high speed until light in color and texture, about 3-4 minutes. Scrape the sides of the bowl 2-3 times. If using a stand mixer, use the paddle attachment.
- Add the vanilla and egg. Beat on medium-low speed to incorporate egg, about 45 seconds. Scrape the sides of the bowl and mix for 15 more seconds.
- Sift flour, baking soda, and salt into the mixture. Mix on low speed to incorporate flour, about 1 minute. Scrape the sides of the bowl and mix for 15 more seconds, if needed.
- Add the coconut and chocolate chips. Mix on medium speed until incorporated, about 30 seconds.
- Using a small cookie scoop (2 teaspoons), scoop dough onto prepared sheet, with about 1 1/2 inches between cookies. A 1/2 sheet pan should hold 20 cookies (4 columns by 5 rows). Press each cookie down with two fingers to flatten them.
- Bake until the edges are golden, about 13 minutes. Allow to cool in pan for 5 minutes, then move to cooling rack. Makes about 50 cookies.