In the bowl of a stand mixer, cream together the butter, sugar, lime extract, and vanilla. Cream for 2 minutes until fluffy and pale yellow in color.
Add the eggs one at a time beating well after each addition. Beat in the lime zest.
In a separate bowl, sift together the flour, baking soda and salt. With the mixer on low speed gradually add the dry ingredients. Stop and scrape the bowl as needed. Beat until the dry ingredients are fully moistened.
Mix-in the white chocolate chips and coconut by hand. Cover and chill for at least 1 hour or overnight.
To bake, preheat the oven to 375°F. Line 2 cookie sheets with parchment or a silpat.
Divide the dough using a 2 oz ice cream scoop, leaving 3-inches apart to allow for spreading. (A regular size ice cream scoop is 4 oz)
Bake for 14-16 minutes until golden. Cool on the pan for 5 minutes then remove to a cooling rack.
Store tightly sealed at room temperature.
Lime extract is available with the other flavorings and extracts on the baking aisle of most grocery stores. Using it will give the cookies a more intense lime flavor.