1 - 1 ½teaspoonflaky sea salt like Fleur de Selfor garnish
Heat oven to 350°F. and line two baking sheets with parchment paper or silicone baking mats.
Melt butter in a medium saucepan over medium heat or in a bowl in the microwave.
Remove from the heat and add the coconut, stirring well by hand until the coconut is well coated with the butter.
Using an electric mixer, beat the egg on medium speed until blended. Add the sugar to the bowl and beat on medium-high until the mixture is light-coloured and fluffy, 2- 3 minutes.
Add the coconut mixture and stir until well combined.
Use a cookie scoop, or drop the batter by small spoonfuls onto the parchment-covered baking sheets. Space the cookies about 1 ½ inches apart and press down evenly to flatten slightly.
Bake for 7-10 minutes at 350°F. until golden, or up to 14 minutes for larger cookies. Watch carefully to prevent them burning on the bottom.
Remove from the oven and immediately sprinkle the tops of each cookie with a pinch of flaky sea salt. Carefully slide the entire sheet of parchment with the cookies intact onto a wire cooling rack so that the heat from the baking sheet won't continue to brown the bottom of the cookies.
As soon as they are cool, place in an air-tight container to maintain their crispness. These cookies freeze well.
Be sure to use shredded/dessicated coconut. It will absorb more moisture than flaked coconut.