Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper. Gather all your ingredients for a smooth baking process.
In a large mixing bowl, cream together the softened butter and sugar using a hand or stand mixer on medium speed. Continue for about 3-4 minutes until the mixture is light, fluffy, and slightly pale in color, filling your kitchen with a sweet aroma.
Add the large egg and vanilla extract to the creamed mixture. Beat for about 30 seconds until fully incorporated, and the mixture looks smooth and glossy.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening and salt in your dough.
Gradually add the dry ingredients to the wet mixture, mixing on low speed. Mix just until the flour is combined; avoid overmixing to keep the cookies tender.
Gently fold in the toasted coconut flakes and shredded coconut with a spatula. The toasted flakes will infuse a deep, smoky aroma, while shredded coconut adds texture.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake for 10-12 minutes, or until the edges are golden brown and fragrant. You’ll notice the aroma of toasted coconut filling your kitchen as they bake.
Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes. This helps them set and prevents breaking when transferring.
Transfer the cookies to a wire rack to cool completely. As they cool, they will develop a satisfying crunch on the edges with a chewy center, showcasing a beautiful golden hue and toasted aroma.
Enjoy these cookies warm or at room temperature, perhaps with a cup of tea or coffee, and savor the rich coconut flavor and delightful crunch with every bite.
