1-First, whisk the dry ingredients together in a large bowl. That means combining the 1 and 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/8 teaspoon of salt until they’re well mixed.

2-In a separate bowl, cream the 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until it’s light and fluffy. This usually takes a couple of minutes with a mixer. Then, add the 1 large egg and 1 teaspoon of vanilla extract, and beat until everything blends smoothly.

3-Next, incorporate the dry ingredients all at once into the wet mixture and mix briefly to combine. Be careful not to overdo it you want the dough to stay tender. Now, fold in the 1 cup of unsweetened coconut and 1 cup of white chocolate chips gently so they spread evenly without overmixing the dough.

4>Chilling and Baking Steps After mixing, chill the dough in the refrigerator for at least 2 hours or overnight. This step helps the flavors meld and makes the cookies chewy. When you’re ready, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

5-Scoop the dough using a 1.5-tablespoon measure and place the balls on the sheet, spacing them out. Bake for 8 to 10 minutes until they’re golden. Let them cool on the sheet for 5 minutes before moving to a wire rack.