Brown Butter-Coconut Cookies

Preheat oven to 375°F. Line 3 baking sheets with parchment paper. Spread flaked coconut in an even layer on a separate rimmed large baking sheet. Bake in preheated oven until lightly toasted, 6 to 8 minutes, stirring once after 4 minutes. Remove from oven; let cool completely, about 15 minutes. (Do not turn off oven.)

Melt butter in a small saucepan over medium, stirring constantly, until butter begins to turn golden brown and smells nutty, 6 to 8 minutes. Remove from heat; immediately pour into a small heatproof bowl (to prevent burning); let cool 5 minutes.

Sift together flour, baking soda, baking powder, and salt in a bowl. Beat cooled butter, brown sugar, and granulated sugar in a heavy-duty stand mixer fitted with a paddle attachment on medium speed until well combined, 2 to 3 minutes. Add eggs 1 at a time, beating until just incorporated after each addition. Add vanilla; beat until just incorporated. Gradually add flour mixture, beating on low speed until incorporated, about 2 minutes, stopping to scrape down sides of bowl as needed. Stir in toasted coconut and white chocolate. Let dough rest at room temperature 20 minutes.

Using a 1 1/2-inch cookie scoop, scoop cookies 2 inches apart onto prepared baking sheets. Bake at 375°F in 3 batches until golden, 8 to 10 minutes per batch. Transfer baking sheets to wire racks; let cookies cool on baking sheets 5 minutes. Transfer cookies directly to wire racks; let cool completely, about 30 minutes.