Brown Sugar Cinnamon Coconut Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 1 tbsp Cinnamon, ground
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Coconut flakes, sweetened

• Dairy

  • 1/2 cup Butter, unsalted

Found on chocolatemoosey.com

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup sweetened coconut flakes

Directions

• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
• In a large bowl, beat together the butter, brown sugar, and sugar until creamy and smooth, about 2-3 minutes. Beat in egg and vanilla until smooth. Gradually beat in flour mixture then stir in coconut. Refrigerate the dough until cold, about an hour or so.
• Preheat oven to 350F. Line two cookie sheets with parchment paper. Roll the dough into 1-inch balls and place on the cookie sheets 3 inches apart (optional - freeze the balls for 15 minutes before baking). Bake 10-12 minutes or until the edges are set. Wait a few minutes before transferring to a cooling rack. Cool completely.