Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sweetened shredded coconut
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in sweetened shredded coconut until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake in preheated oven for 10-12 minutes, or until edges are lightly golden brown. Cookies may still look slightly soft in the center, but they will firm up as they cool.
- Allow cookies to cool on baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Once cooled, serve and enjoy! Store any leftovers in an airtight container at room temperature for up to a week.
Feel free to customize these cookies by adding chocolate chips, chopped nuts, or dried fruit for extra flavor and texture. Enjoy!