Preheat your oven to 350°F (175°C) and line your 9x13 inch baking pan with parchment paper, leaving some overhang on the sides.
Combine the coarsely chopped white chocolate and unsalted butter in a double boiler or microwave-safe bowl. Heat gently until melted and smooth, then set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar and packed light brown sugar. Add the melted white chocolate and butter mixture, stirring until well incorporated.
Crack the eggs into the sugar mixture one at a time, mixing well after each addition. Add the vanilla extract and mix until the batter is smooth and glossy.
In a separate medium bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
Gently fold in the shredded coconut into the batter, ensuring even distribution.
Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool in the pan, then lift out using the parchment overhang. Cut into squares and enjoy!
