Preheat oven to 350 degrees F. Line two baking sheets with Parchment Paper or Silpat.
In a small bowl, whisk together the baking powder, baking soda, flour and salt.
Using a mixer, cream the butter and brown sugar together until light and fluffy. Beat in the egg and vanilla, mix until blended.
Add the dry ingredients and beat until just combined. Fold in the oats, and shredded coconut flakes.
Form walnut-sized balls of the mixture and drop 2 inches apart onto baking sheet pans.
Place one pan on top rack and other on bottom, bake for 5 minutes and then rotate pans, baking for an additional 5-6 minutes. Until the bottom of the cookies are golden brown. They will be soft, but will firm once cooled.
Place coconut in a small bowl.
Place white chocolate in a second bowl, and heat in microwave at 50% for 1 minute. Stir until blended.
Place wax paper on counter and take each cookie one at a time dipping end in chocolate and then into coconut.
Lay on wax paper to harden.
Store in the refrigerator in a covered container for week to 10 days