Cream the butter and sugars: In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes using a hand or stand mixer.
Add the egg and vanilla: Beat in the egg and vanilla extract until smooth and well blended.
Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold into the wet mixture until a soft dough forms.
Fold in coconut: Stir in 1 cup of shredded coconut until evenly distributed.
Chill the dough: Wrap the dough and refrigerate for at least 30 minutes to firm up. This prevents the cookies from spreading too much.
Preheat oven: While dough chills, preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Shape the cookies: Roll dough into 1-inch balls. Roll each ball in the remaining ½ cup of shredded coconut to coat.
Place and flatten: Space dough balls 2 inches apart on prepared baking sheets. Gently press down each ball to flatten slightly to about ½-inch thickness.
Bake: Bake for 10–12 minutes, or until the edges turn golden and the centers are set but still soft. Rotate pans halfway through for even baking.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success
✨ Use unsweetened shredded coconut for the best balance of flavor and sweetness.
✨ Chill the dough to avoid excessive spreading in the oven.
✨ Add ¼ tsp almond extract for a nutty flavor twist, or fold in mini chocolate chips for an indulgent upgrade.
