When you think about all the different kinds of cookies you can make, it’s overwhelming. What it all comes down to is this: everyone can make a good cookie but not everyone can make a memorable cookie.
Honestly, how many times have you had a cookie and in the back of your head thought, “hmm. Good, but forgetable”?
The best cookies must fit the following criteria:
- Chewy. I can’t emphasize this enough! No offense to those who love gooey, underdone in the middle type of cookies but I think the best cookies are the ones with a bite to it, where the only texture isn’t just crispy on the edges, but chewy throughout.
- Well…. cookie-y, not bready. I’m going to say it right here that if a cookies resembles a flat muffin or is bread-y in anyway, it’s technically not a cookie. I think we should give these special types a name like “Creads” or “breadkies”. All I’m saying is, how many banana or pumpkin cookies do I have to test out until I find a solid cookie texture?
But I digress and have decided to kick off the season with these extremely coconuty cookies. They are a coconut lover’s dream, dense like a macaroon, but with a chewy texture of a great cookie. Enjoy with milk. Happy baking!
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1 egg
- 2 tablespoons of cream cheese
- 1/2 teaspoon vanilla extract
- 1 1/3 cups flaked coconut
- Preheat oven to 350 degrees. In a medium bowl, combine flour, baking soda, and salt. Stir.
- In your mixing bowl, mix butter, sugar, and cream cheese on low speed. Add egg and vanilla. Gradually add in the flour mixture and finally the coconut.
- Form 2 teaspoons full of dough on a baking sheet, spaced 2 inches apart and bake for 13 minutes until light brown on edges. Cool on wire racks.