Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a medium bowl, whisk together all-purpose flour, baking soda, and salt.

In a large bowl, beat together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

Add the egg and vanilla extract to the butter mixture and beat until fully incorporated, about 1-2 minutes.

Gradually mix in the dry ingredients until just combined.

Gently fold in the sweetened shredded coconut and a splash of milk or cream until evenly distributed.

Scoop out balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes until the edges are lightly golden and centers remain soft.

Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.