These cookies combine the rich flavors of toasted coconut and chocolate chips for a delightful treat.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking right from the start.
Toast the coconut in a dry skillet over medium heat until golden brown, stirring frequently.
Keep an eye on the coconut as it can burn quickly.
In a mixing bowl, cream together the softened butter, brown sugar, and white sugar until smooth.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg and vanilla extract until well combined.
Mix until the mixture is light and fluffy for a better texture.
In a separate bowl, whisk together the flour, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Do not overmix to keep the cookies tender.
Fold in the toasted coconut and chocolate chips.
Gently fold to evenly distribute the mix-ins without overworking the dough.
Drop spoonfuls of dough onto a baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
Rotate the baking sheet halfway through for even baking.
Let the cookies cool on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Cooling on the rack prevents the bottoms from becoming soggy.
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