Pre heat oven to 375° F. Line 2 cookie sheets with parchment paper, or generously spray with non-stick spray.
In the bowl of a stand mixer, fitted with the paddle attachment, beat the cold, cubed butter until smooth. Add the two sugars and keep mixing until fluffy.
Add in eggs, vanilla, and coconut extract. Mix until combined.
Add dry ingredients and beat until fully incorporated.
Mix in shredded coconut, chocolate chips, and chopped cashews.
With a cookie scoop, evenly place dough on cookie sheet, about 10 per sheet. Sprinkle top of cookies with shredded coconut. Bake for 8-10 minutes.
Let cookies sit on hot pans for 3-5 minutes, then transfer to a cooling wire rack. Once cooled, drizzle with white chocolate drizzle.