Ingredients:

  • 250g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 227g unsalted butter, room temperature
  • 200g dark brown sugar
  • 100g granulated sugar
  • 1 large egg
  • 1 tsp coconut extract
  • 1 tsp pure vanilla extract
  • 150g unsweetened shredded coconut

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. Cream the room-temperature butter with the dark brown sugar and granulated sugar until the mixture looks pale and fluffy.
  3. Add the egg, coconut extract, and vanilla extract. Beat until velvety and fully combined.
  4. In a separate bowl, whisk 250g flour, 1 tsp baking soda, and 0.5 tsp sea salt.
  5. Gradually add the flour mixture to the wet ingredients. Mix only until no white streaks remain.
  6. Use a spatula to fold in 150g unsweetened shredded coconut. The dough should feel thick and pebbly.
  7. Scoop 2 tablespoon rounds (about 35g) onto the prepared sheets, spacing them 2 inches apart.
  8. Bake for 10 minutes until the edges turn golden and start to sizzle while the center remains pale.
  9. Let the cookies rest on the hot sheet for 5 minutes before moving to a wire rack. This allows the center to set into a chewy crumb.