In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light, fluffy, and smooth. This should take approximately 5–7 minutes.

Blend in the vanilla extract. Gradually add the all-purpose flour to the creamed mixture, mixing on low speed to avoid overworking the dough. Stir until the flour is fully incorporated and the dough begins to hold together.

Gently fold the sweetened shredded coconut into the dough using a spatula. Ensure the coconut is evenly distributed throughout the mixture.

Transfer the dough onto a sheet of waxed paper and shape it into a rectangular log, approximately 12 inches long, 3 inches wide, and 1 inch high. Wrap the dough tightly in the waxed paper and refrigerate for at least 3 hours or overnight.

Preheat your oven to 300°F (150°C). Prepare baking sheets by leaving them ungreased.

Remove the chilled dough from the refrigerator. Unwrap the waxed paper and slice the dough crosswise into 1/4-inch-thick pieces. Arrange the slices on the prepared baking sheets, leaving about 1 inch of space between each cookie.

Place the baking sheets in the preheated oven and bake for 18–20 minutes, or until the edges of the cookies are lightly golden.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.