• Preheat oven to 350 degrees and line baking sheets with parchment paper.

To toast the coconut:

• Evenly spread the shredded coconut on a lined baking sheet and bake for 7-10 minutes until golden brown. Let cool completely.

To make the cookies:

• In a medium bowl, cream butter and sugars together until smooth.
• Add baking soda and salt.
• Stir in vanilla extract and egg and stir well.
• Add flour, half at a time and mix until fully incorporated.
• Fold in chocolate chips and toasted coconut.
• Using a 1 TBS cookie scoop, scoop dough onto lined baking sheets.
• Bake for 12-14 minutes, rotating halfway through, until golden brown on the edges.
• Let cool completely on the baking sheet and then store in an airtight container or freeze.