In the bowl of a hand or stand mixer fitted with the paddle attachment, cream the 1 cup softened butter with the 1 cup brown sugar and 1/4 cup white sugar until fluffy. About 1 minute on medium speed.
Add the 1 egg and another egg yolk along with the tablespoon of coconut rum. Cream again for another 30 seconds on medium speed.
Add the 2 1/4 cup flour, 1/2 tsp baking soda, 1/4 tsp baking powder and 1/4 tsp kosher salt. Mix again this time starting on low and working up to medium speed for another minute.
Pour the one cup shredded coconut into a shallow medium sized bowl. Scoop out the cookie dough using a small cookie scoop or kitchen tablespoon and roll the dough into the coconut until it's completely covered.
Line the cookie dough balls onto a parchment lined cookie sheet and freeze for 30 minutes.
Preheat the oven to 350 degrees F and bake the cookies 8 at a time on a parchment lined cookie sheet for 17 minutes. If you use a larger cookie scoop the cookies will need 20 minutes. The cookies are done when the edges are golden and crispy.
You can substitute coconut extract for the rum but only use 1 tsp and not 1 tablespoon.
Coconut Cookies Recipe
Amount Per Serving (1 cookie)
Calories 179Calories from Fat 81
% Daily Value*
Saturated Fat 6g38%
Vitamin A 257IU5%
* Percent Daily Values are based on a 2000 calorie diet.