In a medium bowl, whisk together the flour, coconut, baking soda and salt; set aside.

In a stand mixer, cream the butter and brown sugar until smooth. Add the egg and vanilla, then continue creaming for two minutes.

Using a spatula, add the flour mixture and mix until well combined.

Fold in the cashew pieces. Cover the cookie dough with plastic wrap and chill for 1 hour for best results.

Preheat oven to 350°F. Line a baking pan with parchment paper.

Using a small scooper or spoon, roll dough into walnut-sized balls and place 2 inches apart on the prepared baking sheet.

*If using cashew halves, press one into each ball.

Bake for 10–12 minutes, until the edges are golden and the centers are puffed.

Remove from oven and let cool for 1 minute before transferring to a wire rack to cool completely.