Preheat your oven to 350�F (175�C). Line a baking sheet with parchment paper.

In a large bowl, combine 1 cup old-fashioned oats and 1 cup shredded coconut. Set aside.

In another bowl, use a hand or stand mixer to cream together 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy.

Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.

Gradually add 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to the wet ingredients, mixing until a cookie dough forms.

Gently fold in the oats and shredded coconut until evenly distributed throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, enjoy these chewy and flavorful Oatmeal Coconut Cookies with a glass of milk or your favorite beverage.