Oatmeal-Coconut-White Chocolate Cookies

1 cup salted butter, at room temperature

1 cup packed light brown sugar

1 cup sugar

2 large eggs

1 tsp vanilla

¾ tsp salt

1 tsp baking soda

1½ cups all-purpose flour

¾ cup sweetened flaked coconut

3 cups old-fashioned or quick oats*

1 cup white chocolate chips

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Beat butter and both sugars with an electric mixer for 2 minutes until light and fluffy.

Add the eggs, vanilla, salt, and baking soda and continuing mixing until smooth, scraping the sides of the bowl as necessary. Turn the speed to low and add the flour, mixing until incorporated.

Beat in the coconut, then mix in the oats and white chocolate chips until evenly combined.

Using a large (3 tbsp) cookie scoop, drop the dough 2 inches apart on the baking sheet.  Bake for 12 to 15 minutes, until the edges are golden brown and the centers have set.

Transfer to a wire rack to cool completely.

*Quick oats give a more delicate texture to baked goods.  If you want a heartier texture, use old-fashioned oats.