Let’s walk through the process of baking these cookies, step by step:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Gently fold in the shredded coconut, ensuring it is evenly distributed throughout the dough.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly undercooked, but they will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Personal tip: For an extra burst of flavor, try adding a handful of chocolate chips or chopped nuts to the dough. It’s a delightful twist that my husband, Marco, particularly enjoys!