Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit.

Line a baking tray with parchment paper and set it aside.

In a medium mixing bowl, combine all-purpose flour, baking soda, and salt.

Whisk everything together until well combined and set it aside.

In a large mixing bowl, add the room temperature butter, brown sugar, and granulated sugar.

Beat with a hand whisk or electric mixer for 3 minutes until it’s light, fluffy, and pale in color.

Add in the egg and vanilla to the mix and mix again on low speed until just combined.

Pour your dry mixture into the wet mixture and mix gently using a spatula until a dough forms.

Add the shredded coconut and fold until everything comes together.

Scoop out 2 tbsp of dough using a cookie scoop and place them on a baking tray. Leave about 2 inches of space between the cookies to allow for spreading.

Gently press on the top to flatten the cookies slightly.

Bake the cookies in the preheated oven for 10-12 minutes.

Once baked, remove them from the oven and let them cool in the baking tray.

Transfer the coconut cookies to a wire rack to cool completely.

Bite into the soft, golden cookies and enjoy them with a cup of tea or your favorite drink!