* 1 1/4 cups unbleached all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon table salt
* 1/2 cup (1-stick) unsalted butter – softened
* 1/2 cup brown sugar – firmly packed
* 1/2 cup granulated sugar
* 1 large egg
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon coconut extract
* 1 1/3 cups sweetened flaked coconut
In a medium mixing bowl, combine flour, baking soda, and salt; set aside. In the bowl of a standing mixer, combine butter and sugars. Beat on medium speed with the paddle attachment until smooth and fluffy. Add egg, vanilla and coconut extracts, and continue beating. Scrape down sides of bowl, and spoon in flour mixture, beating till combined. Add coconut and mix. Transfer dough to a smaller bowl (if necessary), cover and refrigerate for at least four hours or overnight.
When ready to bake, preheat oven to 350 degrees F. Using a medium-size cookie scoop, or by heaped tablespoonfuls, drop the dough onto parchment-lined baking sheets, leaving at least a 2 to 3-inch gap between each mound. Place one baking sheets at a time onto center rack of preheated 350 degree F oven. For soft chewy cookies; bake until centers are very lightly browned, about 7 to 8 minutes. For crisper chewy cookies; bake until centers are golden brown, about 9 to 10 minutes. Cool on baking sheet for at least two minutes before transferring to wire rack to cool completely.
Makes about 36 cookies.
Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.