Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Spread the shredded coconut evenly on the baking sheet and toast in the oven for 5-7 minutes, stirring halfway through, until golden and fragrant. Remove and let cool; this enhances the coconut's nutty aroma and crunch.
In a large mixing bowl, cream together softened butter and both sugars using an electric mixer or whisk until the mixture is light and creamy, about 2 minutes. You’ll notice it becomes fluffy and pale.
Add the egg and vanilla extract to the creamed mixture, mixing just until fully incorporated. The mixture should look smooth and slightly shiny.
In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix, as this keeps the cookies tender.
Fold in the cooled toasted coconut with a spatula or spoon until evenly distributed throughout the dough. The dough will be thick and slightly sticky.
Using a tablespoon or cookie scoop, portion the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently press each cookie slightly flat for even baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are just set but still soft. You’ll smell a warm, toasty aroma filling your kitchen.
Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. This helps them set and prevents breaking when transferring.
Transfer the cookies to a cooling rack and let them cool completely. Once cooled, enjoy the chewy interior and crunchy coconut topping, or serve warm for a gooey treat.
