Coconut Chewy Crisp Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1½ cups (180 g) all-purpose flour
02 - ½ teaspoon salt
03 - ¼ teaspoon baking soda
04 - ½ teaspoon baking powder

→ Wet Ingredients

05 - ¾ cup (170 g) unsalted butter, softened
06 - ½ cup (100 g) light brown sugar, packed
07 - ½ cup (100 g) granulated white sugar
08 - 1 large egg, room temperature
09 - 2 teaspoons vanilla extract

→ Coconut

10 - 1½ cups (120 g) unsweetened shredded coconut
11 - ½ cup (40 g) unsweetened shredded coconut, for rolling

# Instructions:

01 - Line two large baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together flour, salt, baking soda, and baking powder until well mixed; no sifting required.
03 - In a large bowl, beat softened butter, brown sugar, and white sugar using a hand or stand mixer on medium speed for 3 minutes until light, fluffy, and pale.
04 - Mix in the egg and vanilla extract on low speed until just combined, avoiding overmixing.
05 - Add the dry ingredient mixture and 1½ cups (120 g) shredded coconut to the wet mixture; blend on low speed until evenly combined without overmixing. Reserve ½ cup (40 g) of shredded coconut for coating.
06 - Using a medium spring-loaded cookie scoop (approx. 1½ tablespoons), place dough onto prepared baking sheets spaced about 2 inches apart. If unavailable, use a tablespoon.
07 - Roll the domed tops and sides of each dough ball in the reserved shredded coconut, then return to the baking sheets.
08 - Refrigerate the trays for 30 minutes. Preheat oven halfway through chilling to 180°C (350°F) conventional. For convection ovens, reduce to 160°C (320°F).
09 - Bake one tray at a time on the middle rack for 13–15 minutes until edges turn golden brown. Deeper golden hues enhance flavor but avoid burning.
10 - Allow cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.

# Notes:

01 - Using gram measurements ensures accuracy; cup measures are approximate.
02 - Chilling dough prevents spreading and improves texture.
03 - For convection ovens, reduce baking temperature to 160°C (320°F) due to increased heat circulation.

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