1/2 C butter, softened (1 stick)
1 C brown sugar
1 T milk
1 tsp vanilla
1 3/4 C flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 C white chocolate chips
1/2 C shredded coconut
Preheat oven to 350 degrees.
In a large mixing bowl, cream together the butter and sugar until smooth.
Add the egg, milk and vanilla and mix for 2 more minutes.
In a separate bowl, sift together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the creamed butter and sugar and mix to combine.
Add the white chocolate chips and coconut. Stir with a wooden spoon.
Roll dough into 1 1/2 inch balls and place on a non-stick cookie sheet. Press them down slightly and bake for 10 minutes. When they start to crack and are just slightly golden around the edges, take them out of the oven. Let the cookies continue to cook on the hot cookie sheet for another few minutes. Transfer to a wire rack to cool, but don't forget to eat some while they're still warm. Store in an airtight container or plastic ziplock bag.