1/2 cup (113 grams) unsalted butter, at room temperature
1/2 cup (100 grams) sugar
1 cup (170 grams) brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cup (310 grams) all-purpose flour
1 teaspoon (5 grams) baking soda
1/4 teaspoon (1 gram) salt
1 cup (130 grams) toasted coconut*
1 cup (148 grams) white chocolate chips
Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugars until light and creamy, about 3-4 minutes. Add the egg and vanilla and mix until incorporated.
In a separate bowl, combine the flour, baking soda, and salt. Add to the butter mixture and mix until combined. Add the toasted coconut and white chocolate chips and mix until combined.
Spoon by the rounded tablespoon onto the prepared sheet pan and bake for 11-13 minutes or until golden brown. Let cool on the pan for 5 minutes, then move to a wire rack to cool completely.
Store cookies in an airtight container for up to one week.
*To toast coconut, spread onto an ungreased baking sheet. Bake in a 350 degree F oven in 2 minute intervals, stirring in between. You want the coconut to be just turning golden brown, be careful not to burn.