Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- ½ tsp sea salt
- 1 ½ cups sweetened coconut flakes, divided (reserve about ⅓ cup)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), cream the softened butter with the granulated and brown sugars on medium speed until light and airy, about 2 minutes.
- Add the vanilla and coconut extracts, then beat in the eggs. Increase speed and mix for another 2–3 minutes, pausing to scrape down the bowl as needed so everything blends evenly.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and sea salt until uniform.
- With the mixer on low, incorporate the dry mixture into the butter-egg mixture in batches until a cohesive dough forms.
- Fold most of the coconut flakes into the dough by hand, keeping about ⅓ cup to sprinkle on top. Mix until the coconut is distributed throughout.
- Using a cookie scoop or two spoons, portion roughly 2-tablespoon mounds of dough onto the prepared sheets, leaving about 2 inches between each cookie. Press the reserved coconut flakes gently onto the top of each mound.
- Bake for 9–10 minutes, until the edges begin to turn a light golden and the coconut on top is lightly toasted. The centers should still look slightly soft.
- Remove from the oven and transfer the cookies to a wire rack to cool completely — they’ll firm up as they cool.