Preheat the oven: 180°C.
Mix the dry ingredients: In a bowl, combine the shredded coconut, flour, sugar, baking soda, and salt.
Mix the wet ingredients: In another bowl, beat the egg with the melted butter and vanilla extract.
Combine the mixtures: Add the wet ingredients to the dry ingredients and mix until a smooth dough forms.
Shape the cookies: Using your hands, shape small portions of the dough and place them on a greased baking sheet or lined with parchment paper.
Bake: Bake in preheated oven for 10 to 12 minutes, or until edges are golden brown.
Cool: Remove from oven and let cool completely before serving.
Tips:
Shredded coconut: Use fresh shredded coconut for a more intense flavor.
Sweetness: If you prefer, add a little brown sugar for a more caramelized flavor.
Texture: For a softer texture, add a grated apple to the dough.
Decoration: Sprinkle the cookies with coconut sugar or shredded coconut before baking.
Bonus tip: For a special touch, add chocolate chips to the batter before baking.
Yield: Approximately 20 cookies
Notes:
The dough should have a soft but not sticky consistency. If it’s too dry, add a little milk.
Cookies will be softer if stored in an airtight container.
