Preheat oven to 180C. Line oven trays with baking paper.
Beat butter, sugar, egg and vanilla essence in a bowl with electric mixer until combined.
Slowly stir in sifted flour, baking powder and bi-carb. Add choc chips and coconut.
Drop tablespoons of mixture 5cm apart onto trays.
Bake cookies for approx. 12-15 minutes. Allow to cool on trays.
Melt the white chocolate as per directions on pack. Spoon into a piping bag and pipe a cross onto each cookie. Allow to set.
Don’t have a piping bag? Use a zip lock bag and snip one of the corners. Fill bag with melted choc, zip lock shut and squeeze. For a berry twist; add 1/2 cup frozen raspberries or mixed berries at step 3. For double choc cookies; Omit 1/3 cup plain flour and replace with 1/3 cup cocoa at step 3.