1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 teaspoon coconut extract 1 1/3 cups Mariani Dried Coconut, finely chopped
Preheat oven to 350°F. Combine the flour, baking soda and salt; set aside.
In a medium bowl, cream the butter, brown sugar and white sugar until smooth. Beat in the egg and coconut extract until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.