Whisk together the oats, flours, baking soda and salt. Set aside.

Beat the butter with the lime zest. Add the sugars and beat until fluffy. Scrape the sides and bottom of the bowl as needed.

Add the eggs, one at a time, beating to incorporate. Beat in the lime juice and vanilla.

Add the whisked flour-oat mixture and mix in on low speed.

Add the white chocolate and flaked coconut and mix in.

Cover with plastic wrap and chill for at least 2 hours and preferably overnight. You can also chill for up to 4 days.

Preheat the oven to 350 F when you are ready to bake.

Using an ice cream scoop, scoop out 2-tablespoon portions onto a baking sheet 2 inches apart (I like 6 to a cookie sheet). Sprinkle with vanilla salt. Bake for 12-14 minutes, until golden at the edges but still a little soft in the center.

Let cool for 5 minutes on the baking sheet before transferring to a cooling rack.