wooden spoon, bowl, baking sheet
- ⅛ cup butter
- ⅛ cup caster sugar
- ⅛ cup brown sugar
- wooden spoon
take the butter and egg out the fridge at least an hour before this stops your mixture from curdling and separating. make sure the butter is at room temperature, mix together gently until creamy and smooth
- ⅛ egg
- ⅛ tsp vanilla extract
make sure egg is at room temperature, add it to sugary butter mixture, then cream together gently.
- ⅛ tsp salt
- ⅛ tsp baking soda
- ⅛ cups flour
in a separate bowl mix dry ingredients together
fold in a third of the dry ingredients to the wet mix, repeat untill all dry is added stirring gently to ensure ingredients are incorporated together but be careful to not over mix as cookies will loose their fluffy chewy texture.
- ⅛ cups sweetened shredded coconut
stir in gently so evenly distributed through the mix
heat oven to 350
- baking sheet
there is no need to grease baking sheet if using non stick, these cookies don't stick using a teaspoon put even dollops on baking sheet, don't worry about shape they will melt and spread to cookie shapes during cooking, make sure there is plenty of space between each one so they don't all join up during cooking, you can do bigger spoonfuls for bigger cookies if you wish
place in center of oven for 9 - 11 minutes untill light golden color, looking slightly underdone as they do carry on cooking on sheet after removing from oven,
leave on baking sheet for 10 minutes, remove gently with metal spatula and leave to cool on wire rack until cool remembering to eat one while still warm as very scrumy warm. (if they are over done gently remove them with a metal spatula straight away and put them on wire rack to cool this will stop cooking process)
gather your friends and/or family, make a pot of tea or coffee and share with love.