Chewy Coconut Crisp Cookies
Chewy and crisp coconut drop cookies with a sweet flavor.
Ingredients
sweet shredded coconut (plus ~1/3 cup reserved for topping)
1 1/3 cup
light brown sugar (packed)
1/2 cup plus 1 tbsp
unsalted butter (melted)
3 tbsp
traditional rolled oats
1/4 cup
all-purpose flour
1/4 cup
baking soda
1/4 tsp
large egg
1
vanilla extract
1 1/2 tsp
coconut extract (optional)
1/8 tsp
salt
slightly more than 1/8 tsp
Instructions
1
Preheat Oven
Preheat oven to 350°F. Line several baking sheets with aluminum foil. Grease the foil or spray with nonstick spray.
2
Toast Coconut
Spread 1 1/3 cup coconut on a rimmed baking sheet. Bake for 6 to 9 minutes, stirring frequently, until golden; be careful not to burn. Immediately transfer to a small bowl and let cool completely; set aside.
3
Mix Dry Ingredients
In a small bowl, stir together the oats, flour, baking soda, and salt until well combined; set aside.
4
Mix Wet Ingredients
In a medium bowl, beat the brown sugar, butter, egg, vanilla extract, and coconut extract (if using) until the sugar is dissolved. Stir in the oat mixture and toasted coconut until evenly combined.
5
Shape and Decorate
Drop dough by heaping teaspoonfuls onto the prepared baking sheets, spacing about 2 1/2 inches apart. Sprinkle a small amount of the reserved 1/3 cup of untoasted coconut on top of each cookie.
6
Bake
Bake one sheet at a time on the upper oven rack for 10 to 12 minutes, until golden but not burnt. Rotate the sheet front to back halfway through baking for even browning.
7
Cool
Slide the cookies, still on the foil, onto a wire rack. Let cool completely. Carefully peel the cookies off the foil. If cookies stick after cooling, they are underbaked; return to the oven for 3 to 4 more minutes.
