1-Preheating: Start by preheating your oven to 350°F and lining baking sheets with parchment paper to ensure even cooking and easy cleanup.

2-Creaming: Once your setup is ready, you’ll cream together the softened butter, granulated white sugar, and dark brown sugar using an electric handheld mixer on high speed for about 30 seconds.

3-Mixing wet ingredients: Next, add the egg, vanilla extract, and salt, mixing until the mixture becomes light and fluffy. This step builds the base flavor and texture that makes these cookies so special.

4-Adding dry ingredients: Then, on low speed, mix in the quick-cooking oatmeal, unsweetened flaked coconut, all-purpose flour, and baking soda until just combined, avoiding overmixing to keep that chewy center intact.

5-Scooping and baking: After that, scoop the dough onto your prepared baking sheets using a medium cookie scoop or teaspoon, placing about 8 cookies per pan for even spacing. Bake one pan at a time for 8-10 minutes until the edges turn golden brown and the tops are slightly soft.

6-Cooling: Finally, let the cookies cool on the pan for a few minutes before moving them to a wire rack.