Ingredients (makes ~24 cookies)
• All-purpose flour – 2 ½ cups (310g)
• Unsalted butter, softened – 1 cup (225g)
• Granulated sugar – ¾ cup (150g)
• Brown sugar – ¼ cup (50g)
• Egg – 1 large
• Vanilla extract – 2 tsp
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Desiccated coconut – 1 cup (80g)
For decoration (optional):
• White chocolate or royal icing
• Shredded coconut for topping
Instructions
Cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract and mix until combined.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the butter mixture. Add the desiccated coconut and mix until evenly distributed.
Scoop tablespoon-sized portions of dough and roll into balls. Place them on a lined baking tray about 2 inches apart. Flatten slightly with your fingers or a fork.
Bake in a preheated oven at 180°C (350°F) for 12–15 minutes, or until the edges are lightly golden. Allow cookies to cool completely on a wire rack.
For extra festive appeal, drizzle melted white chocolate over the cooled cookies and sprinkle with extra shredded coconut.