1¼cup(156 grams) all purpose (plain) flour(sifted)
1cup(80 grams) shredded or desiccated coconut(unsweetened )
1teaspoonbaking powder
¼teaspoonsalt
½cup(56 grams) chopped pecans
Instructions
Heat the oven to 350ºF/180ºC. Line two large baking sheets with non stick parchment paper.
In a medium bowl, beat the butter with a wooden spoon then stir in the sugar. Add the egg and the vanilla. Mix well.
Sift or whisk together flour, baking powder and salt and add to the butter mixture. Then add desiccated unsweetened coconut. Stir well until thoroughly combined.
Roll small balls about the size of a walnut (or use a appropriately sized cookie scoop) and place a little distance apart on the baking sheet. Aim to make about 28 even sized balls.
For chewy cookies, bake for 9-11 minutes. For crispy cookies bake for 3-5 minutes longer. Turn the baking sheets around and switch them from the top to the bottom rack if you find that one sheet of cookies is browning more than the other.
The cookies will puff up and then as they cook will flatten a little, that's when you know they are ready and will be a little browned around the edges and starting to color on the top.
Remove from the oven and allow to cool for one or two minute before transferring onto wire racks to cool.
Notes
Substitutions and Variations
Use 1 cup of self raising flour instead of all purpose flour and baking powder.
Add 1/2 teaspoon of ground cinnamon or cardamom.
Drizzle with melted chocolate.
Baking TimesBaking time will depend on many factors, the first one being if you like your cookies chewy or crispy and dunkable. Bake for 10 minutes for chewy or longer 15-20 minutes for crispy. Another variable when baking is if the cookies are baked one sheet at a time or if the oven is loaded with all the cookies to be baked at once. An oven that is fully loaded with all the cookies baking at once will take longer to cook the cookies. Either methods will work, however you will need to adjust the baking times.