These Coconut Bliss Cookies are a delightful twist on a classic cookie recipe, featuring a perfect balance of sweetness and a hint of coconut flavor.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, beat the butter and both sugars until creamy and smooth.
Ensure the butter is at room temperature for easier mixing.
Add the egg to the mixture and beat until fully incorporated.
Crack the egg into a separate bowl first to avoid shell pieces.
Gradually add the flour, baking powder, and baking soda, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the shredded coconut until evenly distributed.
Gently fold to maintain the texture of the dough.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them evenly, and flatten slightly.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Cooling on the sheet helps the cookies set properly.
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