Here’s a coconut riff on my beloved CCCs (chocolate chip cookies) that’s everything you’d want in a sugar cookie with coconut to boot. Because C is for cookie. And coconut. And chomp! Crispy outside, chewy within–two more Cs. Treat yourself to a batch of these beauties today!


1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup butter (1 stick)
¾ cup light brown sugar, firmly packed
1/4 cup coconut sugar
1/4 cup granulated sugar
1 large egg, lightly beaten
1 1/4 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 cup Baker’s Angel Flake coconut

Cream the butter and the sugars until light. Scrape down the sides of the bowl. Add lightly beaten egg, vanilla and almond extract; mix just till egg is incorporated. Scrape down the bowl again.

Sift flour, baking soda and salt into a separate bowl. With mixer on low, slowly add dry ingredients. Mix only until combined: do not overmix. Fold in coconut with a spatula.

Preheat oven to 350 degrees F. Adjust racks to lower and upper thirds of the oven. I used my two-tablespoon scoop to portion the dough. Space the cookies two inches apart. Bake 7 minutes, then switch bottom to top/back to front for 7 more minutes, for a total of 14 minutes.

Let the cookies rest on the baking sheets for 2-3 minutes before moving them to racks to cool. This recipe yields 17 big coconutty cookies–plus one smaller runt of a cookie, if I’m being honest, and why would I be anything but?! Deeeelightful! Deeeelicious!