Micah A. Leal
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.
How to Make It
Step 1
Preheat oven to 375°F. Evenly spread coconut on a rimmed baking sheet. Bake in the oven until the coconut is toasted and the edges are well browned, 5 to 7 minutes. Remove to cool completely.
Step 2
In a bowl, whisk together flour, salt, baking powder, and baking soda; set aside.
Step 3
Using a stand mixer, cream together butter, granulated sugar, and brown sugar until lightened in color, about 3 minutes. Add milk, egg, and extracts. Beat until well incorporated and the volume has noticeably increased, about 3 minutes. Add dry ingredients and mix on low until just combined. Add coconut and stir to combine.
Step 4
Line a rimmed baking sheet with parchment paper. Roughly scoop 2 tablespoons of cookie dough and shape into a ball. Place on cookie sheet and repeat shaping with remaining dough, placing each ball 1 1/2 inches apart from the others. Sprinkle each cookie with a little flake salt and bake until the edges are just golden brown, 14 to 15 minutes.
