Chewy toasted coconut cookies are made in one bowl for an easy coconut and almond flavored cookie recipe.
Cook Time 15minutes
10tbspunsalted butter,at room temperature
1 3/4cupplus 2 tbsp all-purpose flour
1/2cuptoasted coconut flakes
To toast the coconut:
Preheat the oven to 350°F. Place sweetened flaked coconut on an ungreased rimmed baking sheet in a single layer and bake for 5-6 minutes, or until the coconut just becomes fragrant and turns golden-brown. Keep a close eye because it can go from perfectly toasty to burnt quickly.
Remove the baking sheet from the oven and immediately transfer coconut to a plate or bowl to stop it from toasting. Once cooled, store in an air-tight container if not using right away.
To make the cookies:
Preheat oven to 325°F and line a baking sheet or two with parchment paper.
Add softened butter, both sugars, egg, and extracts to a bowl and mix until light and creamy.
Add flour and baking powder and mix in until combined. Stir in toasted coconut.
Using a 1-1/2 tbsp capacity cooking scoop, scoop cookies onto parchment-lined baking sheet around 1 1/2" apart from one another. Bake for 15 minutes, or until bottoms are just golden and tops have firmed up some. Let cookies sit for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
Using 1/2 teaspoon of almond extract will give a fairly subtle almond flavor to the dough. If you're a big fan of almond flavoring, go ahead and add 1/4 teaspoon additional if you like.