Chewy Coconut Cookies (Print Version)

# Ingredients:

01 - 1/2 cup butter, softened
02 - 1/2 cup brown sugar
03 - 1/2 cup granulated sugar
04 - 1 egg
05 - 1 teaspoon vanilla extract
06 - 1 1/2 cups flaked coconut
07 - 1 cup all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - Pinch of salt

# Instructions:

01 - Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
02 - In a medium bowl, sift together flour, baking soda, baking powder, and salt.
03 - In a separate bowl, use a mixer to combine the softened butter, brown sugar, granulated sugar, egg, and vanilla extract until well blended.
04 - Slowly add the sifted flour mixture to the wet ingredients, mixing until well incorporated.
05 - Fold in the flaked coconut until evenly distributed throughout the dough.
06 - Drop dough by teaspoonfuls onto the prepared baking sheets. Space them well apart as these cookies will spread considerably while baking.
07 - Bake in the preheated oven for 8-10 minutes, or until the edges are lightly browned.
08 - Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

# Notes:

01 - These cookies spread out flat during baking, so be sure to leave plenty of space between each cookie on the baking sheet.
02 - For a more tropical flavor, you can add 1/2 teaspoon of coconut extract along with the vanilla.
03 - Store in an airtight container at room temperature for up to 5 days.
04 - The recipe can be easily quadrupled for larger batches, as mentioned in the description.

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