Start by browning 1 stick of butter in a medium saucepan over low-medium heat. Let it melt, bubble past boiling, and stir constantly as it begins to foam. You’ll see it turn a golden brown shade and smell that rich, almost nutty aroma. Keep a close eye it can go from light golden brown to burnt quickly. Pour the browned butter into a cup or bowl, then transfer it to the fridge or freezer to cool completely before moving on.

While the butter is chilling, it’s time to toast the coconut. Melt 1-2 teaspoons of butter in a small frying pan, add in the shredded coconut, and cook it over low-medium heat for around 5 minutes. Stir non-stop until it turns a beautiful golden color. Once it’s done, spread it out on wax paper or a paper towel to cool. This gives the cookies a subtle crunch and deep flavor.

Preheat oven to 350°F and line two baking sheets with parchment paper. Add the solidified browned butter and sugars into the bowl of a stand mixer with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes until it's light and fluffy. Add in the egg and vanilla, and mix on low speed until the batter looks smooth, about 30 seconds.

Add in the salt, baking soda, and flour, and mix just until everything is combined. Then fold in the cooled toasted coconut and white chocolate chips. The dough should be soft but hold its shape well.

Use a scoop to portion out ¼ cup cookie dough balls. Place 6 cookie balls on each baking sheet and give them room to spread. Finish by sprinkling a pinch of flaked salt on top of each one. This helps balance the sweetness and adds that crave-worthy bite.

Bake for 11-13 minutes or until the outside rim turns light golden brown. If you're into that salty-sweet combo, give them a final hit of more salt fresh out of the oven. Let them cool before moving—or don’t, they’re ridiculously good warm.