In a large mixing bowl, beat together the softened butter, white sugar, and brown sugar using an electric mixer or whisk until the mixture is light, fluffy, and slightly pale, about 2-3 minutes. The sound should be gentle and the texture airy.
Add the large egg and vanilla extract to the creamed mixture. Mix again until the ingredients are well incorporated and the mixture is glossy, about 1 minute. You'll smell a sweet aroma as the flavors meld.
Gently fold in the shredded coconut, mixing just enough to evenly distribute it throughout the batter. The mixture should become slightly thicker and fragrant with toasted coconut aroma if you've toasted it beforehand.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or spoon until just combined. The dough will be slightly sticky but manageable.
Line your baking sheet with parchment paper or a silicone mat. Using a cookie scoop or tablespoon, portion out the dough and place each ball about 2 inches apart on the sheet. Press lightly to flatten them slightly if you prefer a more uniform shape.
Bake in a preheated oven at 180°C (350°F) for 12-15 minutes, or until the edges are golden brown and the tops look set. You should hear a gentle crackle and smell toasted coconut as the cookies bake.
Remove the baking sheet from the oven and let the cookies rest for 5 minutes. They will be soft but firm up as they cool. Gently transfer them to a wire rack to cool completely, allowing the edges to crisp up and the coconut aroma to deepen.
Once cooled, enjoy these chewy, toasted coconut cookies with a cup of tea or coffee. Store leftovers in an airtight container at room temperature for up to a week, or freeze for longer storage.
