In a large bowl, mix together the oats, coconut, and cashews then drizzle with the honey. Mix to combine then spread onto a parchment lined cookie sheet
Toast the mixture in the oven for about 10 minutes, until the coconut begins to brown and the mix becomes fragrant. Allow to cool about 10 minutes
Combine the flour, baking soda and salt in a medium bowl and whisk, then whisk in the toasted oat mixture. Set aside
Cream the butter, sugars and vanilla in the bowl of your stand mixer until sandy and smooth
Beat in the egg, then scrape your bowl and beater
Add the flour mixture and white chocolate chips and blend on low to combine
Scoop 2 tablespoon portions of dough onto a parchment lined cookie sheet
Flatten the cookies just slightly and sprinkle each cookie with a touch of coarse salt
Bake the at 350*F for 12-15 mins until the edges are golden and the cookies are puffed
Cool and enjoy!
Recipe by Baking With Dan at https://www.bakingwithdan.com/sweet-and-salty-oatmeal-cookies/