Ingredients:

  • 1 cup (2 sticks, 227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda (5g)
  • ½ teaspoon salt (2.5g)
  • 1 cup (85g) sweetened shredded coconut
  • ½ cup (43g) sweetened shredded coconut (for topping)
  • 2 tablespoons granulated sugar (25g) (for topping)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in 1 cup of the shredded coconut.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes.
  7. In a small bowl, combine the remaining coconut and sugar for the topping.
  8. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Sprinkle each cookie with the coconut-sugar topping.
  10. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.