Preheat your oven to 350 degrees Fahrenheit.

In a large mixing bowl, combine the softened butter and packed brown sugar. Beat together for 2 to 3 minutes until pale and fluffy.

Add the egg and vanilla extract, then beat on medium speed for about 1 minute.

In a separate small bowl, whisk together the flour, baking soda, and sea salt.

Pour the dry mixture into the wet mixture and stir on low speed until just combined.

Fold in the shredded coconut gently with a spatula.

Line two baking sheets with parchment paper and scoop rounded tablespoons of dough onto each sheet, spacing them about 2 inches apart.

Bake for 11 to 13 minutes until the edges are golden brown.

Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.