Coconut Cookies

Steps

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1. 1
   Preheat your oven to 350°F (175°C).
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2. 2
   In a medium bowl, whisk together the flour, salt, and baking soda, making sure to distribute the salt and baking soda evenly throughout.
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3. 3
   Optional: To achieve a crunchier, more intensely flavored cookie, toast the shredded coconut on a baking sheet at 325°F (162°C) for about 15 minutes, stirring every 3-5 minutes to prevent burning.
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4. 4
   In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), add the softened unsalted butter.
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5. 5
   Add the granulated sugar and light brown sugar. Mix on medium speed for about 3 minutes until the mixture becomes light and fluffy.
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6. 6
   Scrape down the sides of the bowl, then add the large egg and vanilla extract. Mix until just combined, about 1 minute.
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7. 7
   Add the flour mixture on low speed, mixing carefully until almost combined. It's okay to see streaks of flour. Stop mixing before it's completely combined to keep the cookies soft and cake-like.
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8. 8
   Scrape down the bowl again, then add the shredded coconut. Mix on low speed until the coconut is evenly distributed and the dough is fully combined.
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9. 9
   Scoop 2-tablespoon-sized portions of dough onto parchment-lined baking sheets, leaving about 2 inches between each cookie for spreading.
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10. 10
    Bake in the preheated oven at 350°F (175°C) for 10-12 minutes, until the edges are golden brown and the tops look dry.
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11. 11
    Remove from the oven and allow to cool. Store the baked cookies in an airtight container at room temperature for up to a week.
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