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Preheat the oven to 350F. Line 2 large baking trays with silpat liners or parchment paper.
While the browned butter is still hot, add it to a large bowl and whisk in the granulated sugar and brown sugar. Once combined, whisk in the egg and vanilla bean paste until well-combined.
Mix in the flour, baking soda, and salt. Fold in the white chocolate chips, macadamia nuts, and sweetened coconut.
Use a 1.5-tablespoon scoop to measure out the dough into balls. Arrange the dough balls about 2 inches apart on the prepared baking sheets.
Bake until the cookies are golden along the outside but still just a touch doughy in the center, about 12 to 15 minutes, rotating the trays once halfway through.