Ingredients:

  • 1.75 cups all-purpose flour (210g)
  • 0.5 tsp baking soda
  • 0.25 tsp baking powder
  • 0.5 tsp fine sea salt
  • 0.75 cup unsalted butter, cool and cubed (170g)
  • 0.75 cup light brown sugar, packed (150g)
  • 0.5 cup granulated white sugar (100g)
  • 2 cups sweetened shredded coconut (200g)
  • 1 large egg, room temperature (50g)
  • 1.5 tsp pure vanilla extract
  • 0.25 tsp coconut extract

Instructions:

  1. Sift dry base: Whisk the flour, baking soda, baking powder, and salt to remove lumps and aerate.
  2. Cream the fats: Beat the cool cubed butter and both sugars for 3 minutes until pale and creamy.
  3. Incorporate the egg: Add the room temperature egg and both extracts, scraping the bowl to ensure a smooth emulsion.
  4. Fold in coconut: Mix in the shredded coconut on low speed until just combined.
  5. Add dry mixture: Gently fold in the flour mixture, taking care not to overmix to keep the texture tender.
  6. Chill the dough: Place the dough in the fridge for 30 minutes until firm to the touch to hydrate the coconut.
  7. Preheat and prep: Set oven to 180°C and line two large baking sheets with parchment paper.
  8. Portion and space: Roll dough into 35g balls (Size 40 scoop) and place 5cm apart.
  9. Bake: Bake for 10 minutes until edges are golden brown.
  10. Cool: Let the cookies rest on the tray for 5 minutes before moving to a wire rack.