Rather than using sweetened shredded coconut, this recipe calls for unsweetened coconut flakes that are toasted and mixed into the cookie dough to give a deliciously nutty flavor and plenty of crisp texture to the cookie. The cookies are also sprinkled with flaky sea salt to give an additional savory and crunchy edge to this sweet cookie.
I was so excited to make these but they didn't turn out well, if I make them again, I’ll use only 1 stick of butter, I usually use 2 sticks of butter for 3 cups of flour.
The cookies are a perfect coconut bite...crisp and very tasty! I do question the temperature &/or cook times though. The recipe says to brown the coconut in a 375 degree oven for 5-7 minutes, but my first batch of coconut was burnt after 4 minutes. Luckily, I had extra unsweetened coconut on hand....3 minutes max was perfect. Then, when baking the cookies...they were golden brown after 12 minutes rather than the suggested 14-15. (I bake regularly and know my oven is properly calibrated.) Thanks for double checking the times and/or oven temperature.
One more question/suggestion...do you like salted or unsalted butter for this recipe? (I had salted on hand and it wasn't too salty, but would have typically used unsalted.) Especially for new cooks, I encourage a great resource like you to be clear in your ingredient list - e.g. Unsalted Salt, Firmly packed Brown Sugar, etc. Just a suggestion!!