Instructions

• Preheat the oven to 300 °F (145 °C). Grease a baking tray with the salted or unsalted butter.
• Sift the baking soda, cinnamon, salt, and all-purpose flour together into a bowl; set this dry mixture aside.
• In the bowl of a stand mixer, combine the brown sugar and the 1/3 cup room-temperature salted butter. Beat at low speed until the butter lightens in color and the mixture is evenly combined.
• With the mixer running, add the eggs one at a time, beating after each addition until incorporated. Stop the mixer and scrape down the bowl as needed.
• Remove the bowl from the mixer. Using a spatula, fold the coarsely grated coconut into the wet mixture until evenly distributed.
• Fold the sifted flour mixture into the wet ingredients in two or three additions, mixing gently with the spatula until just combined and no large streaks of flour remain.
• Using two spoons, form little mounds of dough on the greased baking tray—use two spoonfuls per mound. Leave space between the mounds so they do not touch as they bake.
• Bake the cookies, checking at the 15-minute mark. Continue baking until the cookies turn golden brown.
• Remove the tray from the oven and let the cookies cool to room temperature on the tray before serving.