Single Serve Coconut Cookie

• temps total: 35 minutes

Ingrédients

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2 tablespoons unsalted butter, softened to room temperature

3 tablespoons packed brown sugar, light or dark

1 tablespoon white granulated sugar

1 egg yolk

1/4 teaspoon vanilla extract

1/3 cup + 1 tablespoon all purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt, halve for table salt

1/3 cup sweetened shredded coconut

Instructions

Prep - Get the oven preheating to 350 degrees F. Line a baking sheet with parchment paper. Lower the oven rack to the lower third - this help the coconut get toasted but not burnt.

Mix Butter and Sugar - In a medium bowl, stir together the softened butter and sugars until combined (I like use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl to really cream things together).

Add Yolk and Vanilla - Mix in the egg yolk and vanilla until well combined.

Add Dry Ingredients - Stir in flour, baking soda, and salt. Then mix in the coconut flakes.

Chill Dough - I like to pop the dough in the fridge for 10-15 minutes while the oven finishes preheating.

Roll into Balls - Roll the dough into two balls and place on a baking sheet. I like to use a large 1/3 cup cookie scoop (the same size I use to fill a standard muffin pan). I also like to press a little extra coconut on top of each dough ball.

Bake - Bake for 11–14 minutes - until the edges are golden and set and the centers are just set. I like my cookies to have a gooey (not raw) center so they are extra tender, but you can adjust to your preferences.

Cool on Baking Sheet - Allow the Cookes to cool on the baking sheet for about 10 minutes so they will finish cooking on the sheet and set up the final amount. Enjoy!

https://kathleenscravings.com/single-serve-coconut-cookie/