Preheat the oven to 180°C (fan forced). Use a cookie sheet or line a baking tray with parchment paper.

Combine the flour, baking soda and salt in a bowl; set aside.

In another bowl, cream the butter, raw sugar and brown sugar till smooth (2-3 minutes)

Add the egg and vanilla extract; beat till fluffy.

Gradually add the flour mixture and mix lightly to combine. Finally add the desiccated coconut and mix. Keep for 5 minutes in the refrigerator (if it’s winter, just leave it outside like I did).

Take a tbsp amount of dough, roll lightly and flatten to shape small discs using fingers; place on the parchment paper. The cookies must be placed at least 3 inches apart. Repeat in batches till done.

Bake for 10-12 minutes till the cookies take on a lightly toasted golden colour. Cool on wire racks.

Store in an airtight container once the cookies have cooled down completely.