Coconut Vanilla Bean Cookies
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Coconut Vanilla Bean Cookies
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 cup flour
- ½ tsp baking powder
- ½ tsp baking soda
- Pinch salt
- 1 vanilla bean split in half lengthwise, seeds scraped
- ½ cup white sugar
- ½ cup brown sugar packed
- ½ cup butter softened, unsalted
- 1 egg room temperature
- 1½ cups sweetened flaked coconut
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
- Sift the flour, baking soda, baking powder, and salt into a bowl.
- Scrape the seeds from the vanilla bean by placing the bean on a flat surface. Hold the bean flat with one hand, and split the bean in half lengthwise with a sharp knife. Use the backside of the paring knife's blade to scrape the dark, moist pulp from the vanilla bean; this will prevent any strings from the vanilla bean pod in the seeds.
- In another bowl, add the white sugar and the scraped vanilla bean seeds. Using your fingers, combine the sugar with the vanilla bean seeds until evenly distributed.
- Add the brown sugar and butter to the bowl and beat using a hand mixer until creamy.
- Add the egg and beat until combined.
- Gradually add the flour mixture to the butter mixture until just combined.
- Add the flaked coconut and mix.
- Drop by rounded teaspoonfuls onto the prepared baking sheet.
- Place into the oven and bake for 8-10 minutes, or until brown around the edges and just set in the center.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy with ice-cold milk.
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