- 1 1/2 cups sweetened flaked coconut
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- Preheat oven to 375°F.
- In a shallow baking pan spread coconut evenly and lightly toast in middle of oven, stirring once, until pale golden, 4 to 5 minutes. Cool coconut.
- Into a small bowl sift together flour, baking soda, and salt. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Beat in egg and vanilla and stir in flour mixture and coconut until combined well.
- Arrange teaspoons of dough about 1‚ inches apart on ungreased baking sheets and bake in batches in middle of oven until golden, 8 to 10 minutes. Cool cookies on sheets 1 minute and with a metal spatula transfer to racks to cool. Cookies keep in an airtight container at room temperature 1 week.