A simple to make coconut cookie with a chewy center and slightly crispy edges.
1 cup white sugar
1/4 cup brown sugar
2 sticks room temperature butter, unsalted
2 teaspoons Ener-G egg replacer mixed with 3 tablespoons water (or 1 large egg)
1/2 teaspoon coconut extract (optional, but nice for a little more coconut oomph)
1/2 teaspoon vanilla extract
2 cups coconut (I used a mix of shredded and shaved coconut for the textural interest)
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Fleur de sel for finishing (optional)
Preheat oven to 350F. Line cookie sheet with parchment paper and set aside. Cream together butter and sugars until lighter in color. Add extracts and egg replacer (or egg) and beat for about 30 seconds. Stir in coconut. In a separate bowl whisk together flour, baking soda, and kosher salt. Add to the coconut mixtures in thirds, combining well after each addition. Using a melon baller or small cookie scoop, scoop out rounded balls of dough and place about 2 inches apart on parchment lined sheet. Bake for 17-19 minutes, or until the edges of the cookies just start to brown. Remove from oven and immediately sprinkle with fleur de sel if desired. Allow cookies to sit for 10 minutes before transferring to a rack to cool completely.