1-First: preheat your oven to 350°F (175°C) and line a baking tray with parchment paper to keep things from sticking. In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed until it’s light and fluffy this usually takes about 3-4 minutes and is key for that soft texture.

2-Add the egg and vanilla extract next, stirring just until combined to keep the dough from getting tough.

3-Then, mix in the all-purpose flour, baking soda, and salt until everything is fully blended don’t overdo it, or your cookies might end up too dense.

4-Place the shredded coconut in a shallow bowl and fill a small bowl with water for dipping. Roll the dough into 1-inch balls, dip each one lightly in water, and then roll them in the shredded coconut to coat well before placing them on your prepared baking sheet.

5-Baking and Finishing Touches: Bake the cookies for 18-20 minutes, or until the coconut turns a nice golden brown watch them closely so they don’t overbake. Once out of the oven, quickly press a chocolate kiss into the center of each hot cookie; it’s that warm step that makes the chocolate all melty and magical. Let them cool completely on a rack, and you’ve got treats that are perfect warm or cooled down.