Thin & Chewy Graham Cracker Crumb Cookies

• 1/2 cups Sweetened Shredded Coconut
• 1 cup All-purpose Flour
• 3/4 cups Graham Cracker Crumbs
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1/8 teaspoons Cinnamon
• 1 pinch Fresh Grated Nutmeg
• 1/2 cups Unsalted Butter, At Room Temperature
• 1 cup Light Brown Sugar, Lightly Packed
• 1 whole Large Egg
• 1 teaspoon Pure Vanilla Extract

1. Preheat oven to 375F. Spread the coconut in an even layer on a small baking sheet; bake until light golden brown (about 6-8 minutes), giving the pan a shake every 2 minutes. Remove from the oven and allow coconut to cool.
2. In a small bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a medium bowl, cream together the butter and brown sugar, then mix in the egg and vanilla. Gradually stir the flour mixture into the wet mixture. Stir in cooled coconut and chill dough for 30 minutes.
4. Line 2 large baking sheets with parchment paper or silpat liners. Scoop the dough out onto the prepared baking sheets, leaving about 2-3 inches between each cookie (using a 1 1/2 tablespoon-scoop you should get about 24 cookies).
5. Bake until cookies are golden on the edges (about 8-10 minutes), rotating trays once. Cool on trays before removing.

shredded coconut, allpurpose, ube, baking soda, ubc, cinnamon, nutmeg, unsalted butter, light brown sugar, egg, vanilla

Taken from tastykitchen.com/recipes/desserts/thin-chewy-graham-cracker-crumb-cookies/ (may not work)