Butter: Ensure the butter is softened. Leave it at room temperature for about an hour or soften it quickly in the microwave for a few seconds.

Lemon: Zest the lemon. The zest will provide a bright, citrusy flavor that complements the sweetness of the white chocolate and coconut.

In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This process usually takes about 2-3 minutes using an electric mixer.

Add the lemon zest to the butter and sugar mixture, and mix until well combined.

Gradually add the flour to the mixture, and stir until just combined. Be careful not to overmix the dough.

Fold in the shredded coconut and white chocolate chips, ensuring they are evenly distributed throughout the dough.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Scoop out tablespoon-sized portions of dough and roll them into balls. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.

Gently press each dough ball with the palm of your hand or the bottom of a glass to flatten them slightly.

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers should still be slightly soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.