Preheat the air fryer: Set to 320°F (160°C). Preheating helps the cookies set quickly and brown evenly.

Cream the butter and sugar: In a bowl, beat 1/2 cup softened unsalted butter with 1/2 cup sugar (or 1/4 cup sugar + 1/4 cup light brown sugar) until light and fluffy, about 2 minutes.

Add egg and vanilla: Mix in 1 large egg and 1 teaspoon vanilla extract until smooth. For a stronger coconut vibe, add 1/4 teaspoon coconut extract.

Combine dry ingredients: In a separate bowl, whisk 3/4 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon fine salt.

Bring it together: Add dry ingredients to the wet mixture and stir just until combined. Don’t overmix.

Fold in coconut: Stir in 1 cup shredded coconut. The dough will be thick and slightly sticky. If adding extras like mini chocolate chips or chopped nuts, fold in up to 1/3 cup.

Prep the basket: Line the air fryer basket with a parchment liner or lightly spray with oil. Leave some space around the edges for airflow.

Portion the dough: Scoop 1 tablespoon portions and roll into balls. Flatten slightly to about 1/2 inch thick. Space them 1–2 inches apart in the basket.

Air fry: Cook at 320°F (160°C) for 7–9 minutes, until edges are golden and centers look set but soft. Every air fryer runs differently, so check at 7 minutes.

Rest to set: Let cookies sit in the basket for 3 minutes before moving to a rack. They firm up as they cool.

Repeat: Continue with remaining dough in batches. If using parchment, replace it when it gets too brown.