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Preheat oven to 350F. Spread coconut on a baking sheet and toast for 5-10 minutes, stirring every few minutes, until golden. Set aside.
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In a medium bowl, combine flour, baking soda and salt.
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In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 5 minutes.
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Add the egg, yolk, vanilla, zest and lime juice, and mix until well combined.
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Turn the mixer to low and slowly add the dry ingredients, until just combined.
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Fold in the coconut and white chocolate.
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Drop batter onto a cookie sheet lined with parchment paper in teaspoon sized balls.
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Bake for 10-12 minutes or until the edges are set. Cool on a wire rack.