Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. Gather your skillet, mixing bowls, and measuring spoons.
In a dry skillet over medium heat, toast the shredded coconut, stirring constantly, until golden and fragrant, about 3-4 minutes. This releases a warm aroma and gives the coconut a richer flavor. Transfer to a plate to cool.
In a large bowl, cream together softened butter and granulated sugar using a spatula or hand mixer until the mixture is pale, fluffy, and slightly increased in volume, about 2-3 minutes. This creates a smooth base for the cookies.
Add the egg and vanilla extract to the butter mixture, mixing until well combined and smooth. The mixture should feel glossy and uniform.
In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add these dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix, as this can affect the cookies' tenderness.
Gently fold the toasted coconut into the dough, ensuring even distribution. The dough will be thick and slightly sticky; if it feels too stiff, add a teaspoon of milk, or if too sticky, sprinkle in a little more flour.
Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. Lightly flatten each cookie with the back of a spoon to help them spread evenly.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look just set but still soft to the touch. The aroma of toasted coconut will fill your kitchen.
Remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes. This allows them to firm up slightly. Then, transfer them to a wire rack to cool completely, about 10 minutes.
Once cooled, sprinkle some additional toasted coconut on top or drizzle with melted chocolate for an extra touch of indulgence. Serve the cookies at room temperature and enjoy their chewy interior and crispy, fragrant edges.
