Coconut cookies

 

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• 2 1/2 cups ap flour
•  1 tsp baking soda
•  3/4 tsp salt
•  1 cup butter, softened
•  3/4 cup brown sugar
•  3/4 cup   sugar
•  2 large eggs
•  1 1/2 tsp  vanilla  
•  2 cups  shredded   coconut, plus more for rolling the cookies

• Preheat oven to 375°F. Line pans with parchment paper.
  
• In a medium bowl sift together flour, baking soda, and salt. Set aside.
• In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy. Add brown sugar and granulated sugar and beat on medium speed for about 3 minutes, until light and fluffy. Beat in the eggs, one at at time. Beat in vanilla extract. Add flour mixture and mix just until combined. Add coconut and mix slowly just until combined. Do not over mix.
• Place 1/4 cup shredded coconut in a small bowl. 
  
• Roll dough into balls, using about 1.5 tablespoons of dough per cookie, roll in coconut, and place onto prepared baking sheet 
• Press the cookies down slightly since they won't spread much as they bake. Bake for 10 to 12*** minutes, depending if you want crunchy or soft cookies. Remove from the oven and allow cookies to cool on the baking sheet for 5  minutes before transferring to a wire rack to cool completely.
  ***Air bake pans take longer, which is what I use.  I bake longer for crunchy chewy cookies.