These tropical-inspired cookies require a few special techniques to achieve the perfect texture and flavor balance. Follow these steps carefully for cookies with chewy centers, crisp edges, and a delightful combination of coconut and mango flavors.

1. Step 1: Proper preheating ensures even baking.

   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Step 2: Toasting coconut enhances its flavor and adds texture.

   Spread 1/2 cup of the shredded coconut on a baking sheet and toast in the preheated oven for 5-7 minutes, stirring once halfway through, until golden brown. Watch carefully as coconut can burn quickly. Remove from oven and set aside to cool.

3. Step 3: Whisking dry ingredients ensures even distribution of leavening agents.

   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

4. Step 4: Don't rush this step - proper creaming incorporates air for better texture.

   In a large bowl, using an electric mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

5. Step 5: Room temperature eggs incorporate more easily into the batter.

   Add eggs one at a time, beating well after each addition. Stir in vanilla extract and coconut extract (if using).

6. Step 6: Overmixing develops gluten, resulting in tough cookies.

   Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Do not overmix.

7. Step 7: Use a gentle folding motion to maintain the air incorporated during creaming.

   Fold in 1 cup of untoasted coconut, chopped dried mango, and 1/4 cup white chocolate chips until evenly distributed throughout the dough.

8. Step 8: Chilling prevents excessive spreading and enhances flavor.

   Chill the dough for at least 30 minutes (or up to 24 hours for deeper flavor development).

9. Step 9: Consistent sizing ensures even baking.

   Using a cookie scoop or tablespoon, drop rounded balls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.

10. Step 10: This adds visual appeal and extra texture.

    Sprinkle each cookie dough ball with a small amount of the toasted coconut, pressing lightly to adhere.

11. Step 11: Cookies will continue to firm up as they cool on the baking sheet.

    Bake for 10-12 minutes, until edges are golden but centers still appear slightly soft. For chewier cookies, err on the side of underbaking slightly.

12. Step 12: This brief rest helps cookies set up properly before moving.

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

13. Step 13: Short intervals prevent scorching the chocolate.

    Once cookies are completely cooled, melt the remaining 1/2 cup white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.

14. Step 14: For thinner drizzles, make a very small cut in the bag corner.

    Transfer melted white chocolate to a small zip-top bag, snip a tiny corner, and drizzle over the cooled cookies. Allow chocolate to set before serving or storing.

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze undrizzled cookies for up to 3 months and add the white chocolate drizzle after thawing.