1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy, approximately 3-4 minutes.
4. Add the egg and vanilla extract to the butter mixture, continuing to beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the shredded coconut and chopped macadamia nuts until evenly distributed.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

As a tip from my own kitchen adventures, I suggest keeping a close eye on the cookies during the last few minutes of baking. The coconut can quickly turn from golden to burnt if left unattended.