Ingredients
Scale
- 1 cup unsalted butter, softened to room temp
- 1 cup granulated sugar
- ½ cup light brown sugar, firmly packed
- 2 large eggs, warmed to room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract (optional but tasty)
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon fine sea salt
- 1½ cups sweetened shredded coconut, divided (reserve about ⅓ cup for topping)
Instructions
- Set the oven to 350°F (175°C). Line baking trays with parchment or silicone liners.
- In a mixing bowl, cream the softened butter with both sugars until the mixture looks pale and airy — about 2 minutes with a mixer (or a little longer by hand).
- Add the vanilla and coconut extracts, then beat in the eggs one at a time until everything is smooth and combined. Scrape down the sides of the bowl as needed.
- Whisk together the flour, baking soda, cream of tartar, and salt in a separate bowl.
- Slowly fold the dry mix into the butter mixture on low speed (or gradually stir by hand) until no streaks of flour remain.
- Fold in most of the shredded coconut, saving roughly ⅓ cup for sprinkling on top of the dough mounds.
- Scoop heaping 2-tablespoon portions of dough onto the prepared pans, leaving about 2 inches between each. Press the reserved coconut onto the tops.
- Bake for 9–10 minutes, until the edges turn lightly golden and the coconut on top looks toasted. The centers should still be soft.
- Remove from the oven and transfer cookies to a rack to cool completely — they’ll firm up as they rest.