Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper; this helps prevent sticking and makes cleanup a breeze.

In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color, about 2-3 minutes. Scrape down the sides of the bowl as needed. Beat in the large egg and vanilla extract until well combined.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure everything is evenly distributed.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Once the flour streaks are mostly gone, fold in the sweetened shredded coconut using a spatula until it's evenly distributed throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-15 minutes, or until the edges are golden brown and the centers are just set. The baking time might vary slightly depending on your oven and cookie size.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from breaking.