Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the shredded coconut, flour, baking soda, and salt. Mix well and set aside.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry coconut mixture to the wet ingredients, mixing until just combined. If using, fold in the chopped nuts.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown and the centers are set.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.