Preheat oven to 350° Fahrenheit. Line baking sheet with parchment paper and set aside. In medium mixing bowl, whisk together flour, baking powder, baking soda, and salt, until ingredients are well-distributed. Set aside.
Add room temperature butter, cane sugar, and light brown sugar to large mixing bowl. Use hand mixer or stand mixer to cream butter and sugar together on medium-high speed until mixture is light and fluffy and ingredients are fully combined.
Add egg and vanilla extract to mixing bowl with butter mixture. Continue beating mixture on medium speed until egg is fully incorporated, pausing to scrape down sides of mixing bowl as needed.
Slowly add flour mixture to large mixing bowl in small increments, pausing to mix the ingredients together after each addition. Continue until flour mixture has been completely incorporated into butter mixture.
Add coconut flakes to mixing bowl and use silicone spatula to gently fold flakes into cookie dough mixture, until just incorporated. Be careful not to overmix.
Use cookie scoop to scoop 2 tablespoons of dough out of mixing bowl. Place dough scoop on baking sheet lined with parchment paper, leaving approximately 1 inch space between each cookie dough ball. Repeat until all of cookie dough has been rolled. Use additional baking sheets as needed to avoid overcrowding.
When all dough has been portioned into cookie scoops, place baking sheet(s) in preheated oven. Bake cookies 10 to 12 minutes or until golden brown around edges. For crunchier cookies, bake 1 to 2 minutes more.
Remove baking sheet from oven. Let coconut cookies cool on baking sheet 2 to 3 minutes, then transfer cookies to wire cooling rack. Allow cookies to cool completely, then serve as desired.