In a large mixing bowl, whisk together flour, baking soda, baking powder, salt and coconut. Set aside.
1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, 1 ½ cups sweetened coconut
Place butter in a heat-proof bowl. Microwave for 15 seconds, stir gently, then microwave for 10 more seconds. It should be almost melted. Stir it until smooth and let it cool completely.
½ cup unsalted butter
Add both sugars to butter and whisk or mix with a mixer for 1 minute. It will thicken as you whisk it.
½ cup granulated sugar, ¼ cup packed light brown sugar
Add egg and vanilla and whisk until just incorporated.
1 large egg, 1 teaspoon vanilla extract
Add wet ingredients to dry ingredients and stir everything with a wooden spoon.
Cover the bowl with dough and chill for 30 minutes in the fridge.
Line large baking sheet with parchment paper or silicone baking mat.
Preheat oven to 350° F.
Scoop 2 tablespoons of dough and roll into a ball. Place on a baking sheet, about 2 inches apart.
Bake in preheated oven for 9 minutes.
Cool cookies on a rack, then serve.
Notes
To strengthen the coconut flavor, use coconut extract.
Chill the dough for thicker cookies or bake right away for flatter cookies with a crispy edge.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.