Method:

1. Preheat the oven to 177C°. Line two baking sheets with parchment paper.

2. MAKE THE COOKIES: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, 4 to 5 minutes.

3. Add the eggs one at a time, scraping the side of the bowl well after each addition. Beat in the vanilla extract and mix to combine.

4. Add the flour, baking soda and salt to the bowl; mix on low speed to combine, 1 to 2 minutes. Add the coconut and mix until incorporated, 1 minute more.

5. Shape 2 tablespoons of dough into a ball and then roll in sugar to coat. Repeat with the remaining dough. Place the balls on the prepared baking sheet, leaving about 1½ inches between each cookie. Lightly press the cookies to flatten. Bake the cookies for 5 minutes.

6. MAKE THE TOPPING: In a small bowl, combine the coconut with the confectioners' sugar. Add the egg white and mix until fully combined.

7. Top each cookie with 2 teaspoons of the coconut mixture and then return the sheets to the oven. Bake 5 to 7 minutes more, until the cookies are golden at the edges.