Preheat oven to 350 degrees.
Sift baking powder, baking soda, salt, all purpose flour and set aside.
Using a mixer, cream butter and brown sugar until light and creamy. Add in 1 egg, vanilla extract and cream for another two minutes.
Pour in dry ingredients and stir until just combined. Form into walnut sized ball and flatten dough a little and place on a baking sheet lined with parchment paper, 2 inches apart. Bake for 10 minutes or until tops are golden brown. Cool completely.
Melt white chocolate and dip cooled cookies and sprinkle tops with lightly toasted coconut. Store when cookies are completely dry. Makes 2 1/2 dozen cookies.