Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Gather your toasted coconut, butter, and sugar for mixing.
In a large bowl, combine the softened butter and brown sugar. Use a spatula to mix until the mixture is smooth, creamy, and fragrant—a light tan color and slightly fluffy texture will develop.
Add the egg and vanilla extract to the butter mixture. Whisk or stir until the mixture is well combined, with a glossy, smooth appearance. This helps the dough come together evenly.
Sift together the all-purpose flour, baking powder, and salt into a separate bowl. Gradually fold these dry ingredients into the wet mixture using a spatula, mixing gently until just combined. The dough will be slightly sticky but cohesive.
Gently fold in the toasted dried coconut until evenly distributed throughout the dough. The toasted coconut should be fragrant and slightly crunchy, adding texture and flavor.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Use the back of a spoon or your fingers to slightly flatten each cookie to ensure even baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the surface has a crackled appearance. The toasted coconut will deepen in color, and the kitchen will fill with a rich, nutty aroma.
Remove the baking sheet from the oven and let the cookies rest for about 5 minutes. They will firm up slightly as they cool, developing a satisfying crispy edge and chewy center.
Transfer the cookies to a wire rack to cool completely. Once cooled, they can be enjoyed immediately or stored in an airtight container for up to 3 days to maintain their crispness and flavor.
