Preheat oven to 350 degrees F.

Line 2 cookies sheets with parchment paper, set aside.

In a large bowl add the flour, baking soda, baking powder and salt.

In the bowl of a mixer cream the butter until light and pale.

Add in the sugars and continue mixing, about 1 minute.

Add the egg and vanilla. Mix well to combine.

Slowly add in the flour mixture with mixer on low until all incorporated.

Bring mixer to medium speed and mix 30 seconds until dough forms.

By hand mix in the white chocolate chips, coconut and toffee*.

Using 1 1/2 inch cookie scoop, scoop out each cookie and place on tray 2 inches apart.

Roll each scooped cookie into a ball, this helps achieve a uniform shape and size.

Bake 11-12 minutes or until crackled and golden brown.

Repeat with remaining batter.

Cool completely.

GARNISH:

Drizzle one cookie at a time with white chocolate and sprinkle on the coconut and toffee. Let rest until white chocolate is set.

If toasting your own coconut - preheat oven to 350 degrees, spread on parchment lined baking sheet. Bake for 1-2 minutes, don't forget about it, it burns fast.