Step 1: Preheat and Prepare the Baking Sheet

Preheat your oven to 375°F (190°C). While the oven heats, line a baking sheet with parchment paper to prevent sticking and to promote even baking. Set aside.

Step 2: Cream the Wet Ingredients

In a large mixing bowl, use an electric mixer on medium-high speed to beat the softened butter until light and fluffy, about 1 to 2 minutes. Add the egg, honey (creamed honey works well), and vanilla extract. Continue beating for another 1 to 2 minutes, or until the mixture is smooth and fully combined.

Step 3: Add the Dry Ingredients

To the wet mixture, add the shredded coconut, flour, quick oats, baking powder, baking soda, and salt. Mix on low speed until all ingredients are fully incorporated and a soft, cohesive dough forms.

Step 4: Shape and Bake

Scoop about 2 tablespoons of dough and roll it into a ball using your hands. Place each dough ball onto the prepared baking sheet, spacing them about 1½ inches apart to allow for spreading. Gently flatten each ball with your hand or the back of a spoon. Bake in the preheated oven for about 8 minutes, or until the edges are lightly golden. If all the cookies don’t fit on one tray, bake in batches.

Step 5: Cool the Cookies

Once baked, remove the cookies from the oven and let them sit on the baking sheet for a minute or two. Then transfer them to a wire rack to cool completely. Repeat the baking process with any remaining dough.

Step 6: Store and Enjoy

After the cookies have cooled completely, store them in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 1 month. Enjoy your freshly baked, honey-kissed oatmeal coconut cookies!