1-First, preheat your oven to 350°F and line two large baking sheets with parchment paper for even baking. This step sets the stage and prevents sticking, making cleanup a breeze.

2-Next, in a large bowl, whisk together the flour, salt, and baking soda to combine the dry ingredients thoroughly.

3-Then, in a stand mixer or with a handheld mixer, beat the softened butter and sugars on medium speed until light and fluffy, which takes about 3 minutes. This creates a creamy base that locks in moisture for that signature chewiness. Add the egg and vanilla extract, mixing on low speed just until combined, and don’t forget to scrape the bowl for even blending.

4-After that, incorporate the dry ingredients into the butter mixture and mix until almost combined, then add the shredded coconut and stir on low until everything is just blended. Scoop the dough into 2-tablespoon portions, about 32g each, and space them 2 inches apart on your prepared sheets. Bake for 10 to 12 minutes until the edges are lightly golden and the tops look dry, then let them cool on the sheets for 5 minutes before moving to wire racks.

5-For dietary adaptations, swap in alternatives like flaxseed eggs or gluten-free flour during the mixing stage.