In a stand mixer fitted with a paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium-high speed for 3 minutes until light and aerated.

Add the egg, coconut extract, and vanilla extract, beating until fully incorporated and smooth.

In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.

Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture, mixing only until no flour streaks remain.

Fold in the diced dried mango, shredded coconut, and white chocolate chips using a silicone spatula.

Cover the dough and refrigerate for 60 minutes to hydrate the flour and prevent excessive spreading during baking.

Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.

Using a mechanical scoop, form 1.5-tablespoon sized balls and place them on the sheets, spaced 2 inches apart.

Bake for 10 to 12 minutes, or until the edges are set and just beginning to turn golden brown while the centers remain soft.

Allow cookies to cool on the baking sheet for 5 minutes to stabilize before transferring to a wire rack for complete cooling.