Toasted Coconut-White Chocolate Cookies
Preheat oven to 350⁰F. Spread coconut in a single layer on a baking sheet. Bake 10 to 12 minutes, stirring about every 4 minutes to prevent burning.
Set aside 1/2 cup for mixing into the cookies. Reserve the remainder for garnishing the cookies. Stir together cookie mix, butter, and egg just until a dough forms. Stir in 1/2 cup toasted coconut and white chocolate. Mix just until combined. Scoop by tablespoonfuls onto ungreased baking sheets.
Bake 11 to 13 minutes, or until the edges of the cookies are light golden brown. Cool cookies on pans for 5 minutes.
Then, remove from pan to a wire rack to cool completely. Combine confectioner's sugar with 4 teaspoons of milk. Stir until combined. If necessary, add more milk until the glaze is the desired consistency. Top each cooled cookie with about a teaspoonful of glaze. Sprinkle with remaining toasted coconut.