These soft and chewy maple coconut cookies are a delightful treat, perfect for any occasion.
Preheat your oven to 350°F (175°C) and prepare a baking sheet by lightly greasing it or lining it with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
In a mixing bowl, cream together the shortening and light brown sugar until the mixture is light and fluffy.
Ensure the shortening is at room temperature for easier mixing.
Add the egg, maple syrup, and vanilla to the creamed mixture and beat until well combined.
Scrape down the sides of the bowl to ensure even mixing.
In a separate bowl, whisk together the flour, baking powder, and salt.
Whisking helps to evenly distribute the baking powder and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the shredded coconut gently.
Ensure the coconut is evenly distributed throughout the dough.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
For chewier cookies, remove them from the oven as soon as they start to brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
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