Begin by lining a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup a breeze.
Preheat a cast iron skillet over medium heat for about one minute. You want it hot enough to toast the coconut, which will enhance its flavor.
Add the shredded coconut to the pan and toast it, stirring constantly. This should take around four to five minutes. You’ll know it’s ready when it turns a lovely golden brown. Once done, immediately transfer the toasted coconut to a small bowl and set it aside to cool.
In a food processor, combine the all-purpose flour and granulated sugar. Pulse a few times to combine these two dry ingredients.
Add the unsalted butter to the flour mixture. Process until the dough starts to come together and forms a ball. This should only take a minute or two.
Next, incorporate the cooled toasted coconut into the dough. Process until it’s well mixed and evenly distributed throughout.
Preheat your oven to 325 degrees Fahrenheit. This temperature is perfect for baking the cookies to a golden crisp.
Roll the dough out onto a lightly floured surface to about a quarter-inch thick. Use a rolling pin for even thickness, which helps with even baking.
Cut out your cookies using a cookie cutter of your choice. Don’t forget to re-roll any remaining dough to cut out more cookies until all the dough is used.
Place the cookies onto your prepared baking sheet, spacing them apart to allow for spreading while baking.
Pop the baking sheet in the oven and bake the cookies for twenty to twenty-three minutes, or until the edges are just starting to brown slightly. Keep an eye on them as oven times can vary.
Once baked, allow the cookies to cool completely on the sheet before transferring them to a wire rack.
To melt the white chocolate, set up a double boiler. This gentle heat will keep the chocolate smooth and prevent it from burning.
Once melted, dip the cooled cookies into the chocolate. Allow any excess chocolate to drip back into the bowl before placing the cookies back on the parchment paper.
Let the dipped cookies sit until the chocolate is set, which may take about fifteen to twenty minutes.
