Preheat the oven to 350°F (175°C). Combine the flour, baking soda, and salt in a small bowl and whisk to distribute evenly; set aside. In a medium bowl, cream together the butter, granulated sugar, and brown sugar until the texture is smooth and uniform. Add the egg and vanilla extract, beating the mixture until it turns light and fluffy. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Fold in the coconut flakes, ensuring an even distribution. Drop spoonfuls of dough onto an ungreased cookie sheet, spacing them approximately 3 inches apart. Bake for 8 to 12 minutes, or until the edges turn golden and the tops are slightly toasted. Transfer the cookies to a wire rack to cool completely.