The original recipe calls for these to be made into sandwiches with vanilla filling, which would be nice if you were making these for a special occasion; but I think keeping these as individual cookies is just fine for hanging around in the cookie jar. These cookies have a delicious buttery, sugary taste to them, all with a perfect amount of coconut in each bite. I just had one with breakfast!
adapted from Everyday Food
Makes about 36 cookies
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sweetened shredded coconut (about 6 ounces)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F, with racks set in upper and lower thirds. Line three baking sheets with parchment paper.
In medium bowl, whisk together flour, baking powder, and salt.
In food processor (or in a mini-chopper, working in batches), pulse coconut until coarsely ground.
Beat butter and sugars in large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla. Add flour and coconut in batches, mix on low until just combined.
Drop dough (using a tablespoons or medium-sized cookie scooper) onto baking sheets, 1 to 2 inches apart. Bake until lightly golden around edges, 10-12 minutes, rotating sheets between racks halfway through baking time.
Let cookies rest 10 minutes, then transfer to wire racks to cool completely.