contributed by Jaime Cecil
Yields 2 dozen cookies
1/2 cup sweetened, shredded coconut
1 cup all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
Pinch fresh grated nutmeg
1/2 cup plus 1 tablespoon unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1 large egg
1 teaspoon pure vanilla extract
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. Cool.
In a small bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, cinnamon, and nutmeg. In a medium bowl, cream together the butter and brown sugar, then cream in the egg and vanilla. Gradually stir dry ingredients into wet. Stir in cooled coconut and chill dough for 30 minutes.
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).
Bake until cookies are golden on the edges (about 8-10 minutes), rotating trays once. Cool on trays before removing
