Prep Dry Ingredients: In a medium mixing bowl, combine 1.5 cups of all-purpose flour, 1 teaspoon of baking soda, and 0.25 teaspoons of salt. Stir until evenly mixed.

Cream Butter & Sugars: In a separate large bowl, cream together 0.5 cups of unsalted butter, 0.5 cups of granulated sugar, and 0.5 cups of light brown sugar using an electric mixer on medium speed for about 2-3 minutes.

Add Wet Ingredients: Add 1 egg, 0.5 teaspoons of vanilla extract, and 1 teaspoon of pandan extract to the creamed mixture. Mix on low speed until fully incorporated.

Combine Mixtures: Gradually fold the dry mixture into the wet ingredients. Mix until just combined and fold in 0.5 cups of shredded coconut.

Chill Dough: Cover the cookie dough and refrigerate for at least 1 hour to prevent spreading.

Preheat Oven: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.

Shape Cookies: Use a cookie scoop to form balls of dough, roll them in granulated sugar, and place on prepared sheets, spacing them 2 inches apart.

Bake: Bake for 12-14 minutes until edges are slightly golden while remaining soft in the center.

Cooling: Let the cookies cool on baking sheets for 5 minutes before transferring them to a wire rack.