Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt.

In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy.

Add in the room-temperature egg and vanilla extract, beating until fully integrated.

Gradually add the dry ingredient mixture into the wet mixture, mixing until just combined.

Gently fold in the sweetened shredded coconut and your choice of milk or heavy cream.

Scoop the dough onto your prepared baking sheets, spacing each scoop about 2 inches apart.

Bake for 10-12 minutes until the edges are golden brown and the centers look slightly soft.

Cool on baking sheets for about 5 minutes before transferring to a wire rack.