Preheat your oven to 350°F (175°C).

In a medium bowl, combine the shredded coconut, flour, baking powder, and salt. Stir until well mixed.

In a separate large bowl, cream the softened butter and sugar together until the mixture is light and fluffy, about 3-5 minutes.

Beat in the egg and vanilla extract to the creamed mixture. Mix until everything is fully combined.

Gradually add the dry mixture to the wet mixture. Stir until the dough forms. Don’t overmix; a few lumps are fine!

Using a tablespoon or cookie scoop, drop portions of dough onto ungreased baking sheets, spacing them about 2 inches apart.

Place the sheets in the oven and bake for approximately 12-15 minutes, or until the edges are golden brown.

Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.