Mix dry ingredients together in a separate bowl.

Beat butter and sugar together on medium in a mixer fixed with the paddle attachment until fluffy and pale. Add eggs, one at a time, scraping after each addition.

Add the vanilla. Gradually mix in the dry ingredients, but do not over mix.

Add coconut and white chocolate and gently mix in. Refrigerate dough for 30 min.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spoon dough onto pan and bake for 12-14 minutes. Allow to cool.

Cream cream cheese and butter together until fluffy.

Turn mixer to low and beat in powdered sugar, add vanilla. Beat on high for 5 minutes.

Line a baking sheet with parchment and spread out 1 cup of shredded coconut.

Place under the broiler set on high for 1 minutes then mix it up and put it back under the broiler. Continue this until your coconut is browned, but watch it because it will burn in a split second.

Frost cookies and sprinkle with coconut. Enjoy!