Preheat your oven to 350 F (175 C). Line baking sheets with parchment paper.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Beat in the egg, ensuring it's well incorporated. Stir in vanilla extract.
In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the butter and sugar mixture, mixing just until combined.
Gently fold in the shredded coconut until evenly distributed throughout the cookie dough.
Scoop out tablespoon-sized portions of dough and roll them into balls. Optionally, roll each ball in additional shredded coconut for a textured exterior.
Place the cookie dough balls on the prepared baking sheets, leaving enough space between each.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers should still be slightly soft.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dive into the tropical bliss of Coconut Cookies, and savor the sweet escape.
