Preheat the oven to 350°F and line a baking tray with parchment paper. Set aside.
Add softened butter and white sugar to the bowl of your stand mixer and cream them together until smooth.
Add the egg, vanilla extract and coconut extract and mix in.
Add the all purpose flour, baking soda, salt and dessicated coconut and mix with a spoon into a thick cookie dough (don’t use your electric mixer for this part).
Add the milk and mix in.
Break off pieces of the dough and roll into balls. Place them evenly on your parchment lined baking tray. Aim to get 20 cookies from your batch.
Bake for 12 minutes until lightly golden on top.
Let them cool and firm up directly on the tray.
Notes
Softened butter: It’s ideal to use softened butter to cream with the sugar. However, if you forget to take the butter out of the fridge in time (I forget all the time!) then just cut your butter into cubes and beat it in the stand mixer for a few minutes to soften before you add in the sugar and cream them together.
Coconut: We used dessicated coconut in these cookies which is also known as finely shredded coconut. It is dried coconut that has been very finely shredded.
Coconut Extract: This is the main source of coconut flavor in these cookies. The finely shredded coconut creates the beautiful coconutty texture, but it doesn’t impart that much of the flavor. So coconut extract is highly recommended to use. If you can’t get hold of it, you can still make these cookies. Just use extra vanilla extract instead.
Storing and Freezing: Cookies stay fresh in a covered container for up to a week. Alternatively store them in the fridge but let them come up to room temperature before serving. They are also freezer friendly for up to 3 months.
HOW TO MAKE COCONUT COOKIES
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