In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until evenly blended. Set aside.

In a separate bowl, beat ½ cup of softened unsalted butter with ½ cup of granulated sugar and ½ cup of light brown sugar until pale and fluffy for about 3-5 minutes.

Add 1 large egg, 1 teaspoon of vanilla extract, and 2 teaspoons of pandan extract to the creamed mixture and beat until well combined.

Gradually fold the dry ingredients into the wet mixture until just combined, ensuring there are no flour streaks.

Fold in ½ cup of shredded coconut until evenly distributed throughout the dough.

Cover the dough with plastic wrap and refrigerate for at least 1 hour.

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

Roll the chilled dough into approximately 1-inch balls and coat each ball in granulated sugar before placing them on the baking sheets.

Bake for 12-14 minutes, or until the edges are golden while the centers remain soft. Monitor closely to avoid overbaking.

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