Toast the coconut at 325°F (163°C) for 5-8 minutes, stirring every 2 minutes, until golden; let cool.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the butter and both sugars until light and fluffy.
Beat in the egg and vanilla until smooth.
Whisk together flour, baking soda, and salt in a separate bowl.
Fold the dry ingredients into the wet mixture until just combined.
Fold in the cooled, toasted coconut.
Scoop into balls and place 2 inches apart on the tray.
Bake for 9-11 minutes until edges are golden.
Cool on the tray for 5 minutes before transferring to a wire rack.
