1-First Step: Preheat and Prepare Begin by preheating your oven to 350°F and lining two large baking sheets with parchment paper. This step ensures even baking and prevents the cookies from sticking, setting the stage for perfect results.

2-Second Step: Mix the Dry Ingredients In a large bowl, whisk together the 2 cups all-purpose flour, ½ teaspoon salt, and 1 teaspoon baking soda until well combined. This creates a uniform base that will blend seamlessly with the wet ingredients later.

3-Third Step: Cream the Butter and Sugars Using a stand mixer fitted with a paddle attachment or a handheld mixer, beat the ¾ cup softened unsalted butter, ½ cup light brown sugar, and ½ cup granulated sugar on medium speed until the mixture is light and fluffy, which takes about 2-3 minutes. This step incorporates air for a better texture in your cookies.

4-Fourth Step: Add the Egg and Vanilla Lower the mixer speed and add the 1 large egg and 1 teaspoon vanilla extract, mixing until fully combined. Be sure to scrape down the sides of the bowl with a spatula to ensure everything mixes evenly, taking about 1 minute.

5-Fifth Step: Combine Dry and Wet Mixtures Gradually mix in the dry ingredients on low speed until almost combined, then scrape the bowl again. Add the 1¾ cups shredded sweetened coconut and continue mixing on low until just incorporated, avoiding overmixing to keep the cookies tender.

6-Sixth Step: Shape and Bake Portion the dough into 2-tablespoon sized balls and place them on the prepared baking sheets, spacing them about two inches apart. Bake for 10 to 12 minutes or until the edges are lightly golden and the tops look dry. This timing ensures they stay soft and chewy.

7-Final Step: Cool and Serve Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. For similar healthy baking ideas, enjoy these with a glass of milk or as a snack. You’ll have fresh, homemade treats ready to share in no time.