(Makes 20 cookies)
all purpose flour
Preheat the oven to 180°C (fan forced). Use a cookie sheet or line a baking tray with parchment paper.
Combine the flour, baking soda and salt in a bowl; set aside.
In another bowl, cream the butter, raw sugar and brown sugar till smooth (2-3 minutes)
Add the egg and vanilla extract; beat till fluffy.
Gradually add the flour mixture and mix lightly to combine. Finally add the desiccated coconut and mix. Keep for 5 minutes in the refrigerator (if it’s winter, just leave it outside like I did).
Take a tbsp amount of dough, roll lightly and flatten to shape small discs using fingers; place on the parchment paper. The cookies must be placed at least 3 inches apart. Repeat in batches till done.
Bake for 10-12 minutes till the cookies take on a lightly toasted golden colour. Cool on wire racks.
Store in an airtight container once the cookies have cooled down completely.
Baking time may vary depending on the oven and also size of cookies. 12 minutes worked best for me but keep a close eye after the 10 minute mark.