Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream the softened butter using an electric mixer for about 1-2 minutes until it’s light and fluffy.

Add the egg, honey, and vanilla extract into the creamed butter. Mix on low speed until all ingredients are combined, roughly 1-2 minutes.

Gradually mix in the shredded coconut, all-purpose flour, oats, baking powder, baking soda, and salt until a uniform dough forms.

Using a tablespoon or cookie scoop, roll the dough into balls and flatten slightly before placing them on the prepared baking sheet.

Bake the cookies for about 8 minutes until the edges are lightly golden while the centers remain soft.

Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.