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Preheat the oven (or toaster oven) to 350°F. Shake the cinnamon in with ¾ cup coconut flakes and place in a single layer on a tray. Bake for 7 minutes, watching carefully so that they don’t burn.
In a medium bowl, combine the flour, baking soda and salt. Use a sifter, fork or whisk to fluff up your flour mixture.
In a large bowl, use an electric mixer to beat the butter until smooth. Add the white sugar and brown sugar and beat until smooth.
Add the egg and vanilla and beat again. Slowly add the flour mixture a little at a time, mixing in between.
Using a spatula, gently fold in the toasted coconut, regular coconut and white chocolate.
If you have time: cover and place the batter in the fridge for an hour or two to firm up. A firmer batter allows the cookies to hold their fullness and will result in a chewier texture.
Place dough balls (about 2 tablespoons each) on a parchment lined tray, leaving room for them to spread a little. Bake for 12 minutes and let cool on the tray for about 10 minutes.
Pour a glass of cold milk, relax and enjoy a warm and chewy cookie.