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Preheat the oven to 350˚F. Line two sheet pans with parchment paper for easy cleanup.
Combine the soft butter, sugars and egg in a medium-size mixing bowl. Stir with a sturdy spatula until nice and smooth.
Add the vanilla and baking soda and stir to combine.
Stir in the flour, a little at a time and the salt. Mix just until any traces of flour have been mixed in. Add 1 ½ cups of the coconut, reserving the other half cup in a small bowl.
Scoop up the cookies in 2 tablespoon portions. Roll the tops and sides of the dough balls in the reserved coconut and place on the prepared sheet pans with 2 inches between each one.
Bake for 12-16 minutes until light golden brown. Remove from the oven and quickly top each cookie with 1-1½ teaspoons of the toffee bits. Alternatively, you can sprinkle each cookie with ½-1 teaspoon of Turbinado or Demerara raw sugar.
Return the cookies to the oven and bake for another 2-3 minutes until nicely golden brown.
Cool on the cookie sheet for 2-3 minutes then transfer to a cooling rack to cool.
Store in an airtight container for 3-4 days or in the freezer for 1-2 months.