Preheat your oven to 275℉.
Spread the coconut on a baking pan and bake for 10-15 minutes., stirring the coconut at each 5 minute interval. The coconut should be golden brown.
Increase the oven temperature to 350℉.
In the bowl of an electric mixer cream together the butter and sugars on medium speed for 1-2 minutes.
Add the egg yolk and Spice World MInced Ginger and mix until combined, about 30 seconds
Whisk together the flour, baking soda and salt, add to the butter mixture and beat on low until just combined.
Add the toasted coconut andold in using a large rubber spatula,
Using a tablespoon size scoop the batter and roll into a ball. (22 grams each or about 1¼" in diameter)
Place on a baking sheet lined with parchment paper 2” apart.
Bake for 12 minutes.
Allow the cookies to cool on the pan for 5 minutes. Place the cookies on a wire rack to cool completely.
This recipe can be doubled.
Makes about 18 cookies.
