Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats, and set aside.
In a medium bowl, whisk together flour, baking soda, and salt.
In the bowl of a stand mixer on medium speed beat melted butter and sugars together until smooth. Beat in egg, egg yolk, and vanilla until combined. Turn mixer off, add flour mixture, and pulse mixer until flour is absorbed into the batter. Add white chocolate chips, macadamia nuts, coconut, and lime zest and mix until combined.
Using a 2-Tablespoon scoop, scoop dough onto prepared baking sheets, spacing them 2 inches apart. Lightly press 3 white chocolate chunks into the top of each cookie.
Bake cookies, ONE PAN AT A TIME, for 8 minutes, and working quickly take cookie sheet out of the oven and sprinkle lightly with sea salt. Rotate cookie sheet, and return to oven to bake another 7-8 minute or until cookie edges are set but centers are still soft and puffy. Cool cookies on baking sheet for 10 minutes, then serve warm (my favorite) or transfer to wire rack to cool.