1 lb unsweetened and untoasted coconut
1 cup granulated sugar
½ tsp kosher salt
4 whole, large eggs
1 Tbsp vanilla bean paste
½ tsp pure orange extract
Preheat the oven to 325F. (If you have convection, you can use it here.)
Stir everything together in a large bowl with a spatula, or in a stand mixer fitted with the paddle attachment. Scoop approximately 1 ½ to 2 tbsp mounds onto a parchment lined baking sheet. Bake for 15 minutes, or until the tops and edges are golden brown. (This can take a few minutes long on a conventional setting.) These cookies are at their best the day of or next day after baking, but you can re-crisp the outsides by placing them back into a 325F oven for about 5 minutes.
