Line two large baking sheets with parchment paper and set them aside.

In a medium bowl, whisk together the flour, salt, baking soda, and baking powder until well combined. There is no need to sift the dry ingredients. Set aside.

In a large bowl, add the softened butter, brown sugar, and white sugar. Using a hand or stand mixer on medium speed, cream the mixture for 3 minutes until it’s light, fluffy, and pale in color.

Add in the egg and vanilla and mix on low speed until just combined. Avoid overmixing.

Add the premixed dry ingredients along with 1½ cups (120g) shredded coconut and mix on low speed until everything is well combined. Again, be careful not to overmix. Set aside the extra ½ cup (40g) of shredded coconut in a small bowl for later.

Using a medium spring-loaded cookie scoop (about 1½ tablespoons of dough), portion the dough onto the prepared baking trays, leaving about 2 inches of space between each cookie. If you don’t have a scoop, you can simply use a tablespoon.

Roll the domed tops and the sides of the cookie dough in the extra shredded coconut, then place them back onto the trays.

Chill the trays in the fridge for 30 minutes. About halfway through the chilling time, preheat the oven to 180°C (350°F) conventional (see note 1 if using a convection oven with a fan).

Bake one tray at a time on the middle rack of the oven for 13–15 minutes, or until the cookies are golden brown around the edges. The deeper the golden color, the richer the flavor—just be careful not to let them burn.

Allow the cookies to cool on the tray for about 15 minutes before transferring them to a wire rack to cool completely. Enjoy!