Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Add softened butter and white sugar to the bowl of your stand mixer and cream them together until smooth.
Add an egg, vanilla extract and coconut extract and mix in.
Add all purpose flour, baking soda, salt and dessicated coconut and mix into a thick cookie dough. Add in a little milk and mix in.
Break off pieces of the dough and roll into balls. Place them evenly on a parchment lined baking tray.
Bake at 350°F for 12 minutes until lightly golden on top.
Let them cool and firm up directly on the tray.
RECIPE NOTES AND TIPS
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 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.
Nutrition
Serving: 1Cookie | Calories: 150kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 107mg | Potassium: 43mg | Fiber: 1g | Sugar: 10g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
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