Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
Cream the softened butter, brown sugar, and granulated sugar in a large bowl on medium speed for 3 minutes until light and fluffy.
Mix in the egg, vanilla extract, and coconut extract until fully incorporated.
Whisk the flour, baking soda, and kosher salt together in a separate bowl.
Combine the dry ingredients into the wet mixture on low speed, then fold in the shredded coconut gently by hand with a spatula.
Scoop the dough into two-tablespoon balls and arrange them on the baking sheets with ample space between each.
Bake for 10 to 12 minutes until the edges are golden. Let cool on the pan for 5 minutes before transferring to a wire rack.
