¾cup(186 g or 1 1/2 sticks) unsalted butter, melted and slightly cooled
1cup(200 g) packed light brown sugar
½cup(100 g) granulated sugar
1large egg, room temperature
1egg yolk, room temperature
1teaspoonpure vanilla extract
½teaspooncoconut extract
1cup(160 g) shredded coconut (sweetened)
Instructions
Preheat the oven to 350° F. Line cookie sheets with parchment paper, set aside.
Whisk together flour, oats, baking soda and salt. Set aside.
In the bowl of a stand mixer, mix together the melted butter, brown sugar and granulated sugar until the mixture is light in color and butter is absorbed, about 2 to 3 minutes. Add egg, egg yolk, vanilla and coconut extract. Beat another minute until light and creamy. Scrape down sides when necessary.
Gradually add the flour oat mixture and mix until just blended. Stir in the coconut.
Use a cookie scoop to scoop about 2 tablespoons of dough and form into balls. Place onto parchment lined cookie sheet and bake for 10 to 12 minutes. The edges will be set and the centers soft. Let the cookies cool on the cookie sheet for 3 minutes and then transfer to a cooling rack.
Notes
Coconut: Depending on how sweet you like your cookies, you can use sweetened or unsweetened shredded coconut.Store in an airtight container at room temperature for up to 5 days.Freeze for up to 3 months. Wrap dough in plastic wrap and store in the freezer. Baked cookies may also be frozen.