Preheat your oven to 350°F (175°C) to ensure even baking.
In a large mixing bowl, beat the unsalted butter with brown sugar and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the Coconut Creme instant pudding mix to the creamed mixture and mix until well combined.
Crack in the eggs and pour in the vanilla extract. Mix until everything is smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
Gently fold in the sweetened shredded coconut and white chocolate chunks until evenly distributed.
Using a cookie scoop, drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
