Preheat the oven to 350° F.
In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
Scrape the sides of the bowl and mix in the egg add vanilla.
Once completely combined, stop the mixer and add in the flour, rolled oats baking soda and salt.
Once the dry ingredients are almost mixed together, add in the shredded coconut and white chocolate chips. Mix until completely incorporated.
Portion out the dough into 3 tbsp portions (#24 scoop) and arrange on a parchment or silicone lined cookie sheet.
Bake at 350° for 11-13 minutes, or until the cookie dough has spread and the edges are turning golden brown.
Allow the cookies to cool on the pan for 10 minutes.
Serve warm.