1-Preheat: Start by preheating your oven to 350 degrees F and lining a sheet pan with parchment paper for easy cleanup. This simple setup ensures your cookies bake evenly and come out just right.

2-Beat butter and sugars: In a large bowl, beat the unsalted butter and sugars together until they turn light and creamy, which takes about 4-5 minutes. If you’re making a vegan batch, use coconut oil instead and add your sugar substitute here. Once that’s smooth, mix in the egg and vanilla extract until everything blends well.

3-Combine dry ingredients: Next, in a separate bowl, combine the flour, baking soda, and salt. Slowly add these dry ingredients to your wet mixture and stir just until combined. Then, fold in the toasted shredded coconut and white chocolate chips to distribute the flavors evenly through the dough.

4-Bake cookies: Scoop rounded tablespoons of dough onto your prepared pan, spacing them about 2 inches apart. Bake for 11-13 minutes until the edges are golden brown. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack. For the best results, remember to adapt for dietary preferences, like pairing with plant-based milk.