Using a hand or stand mixer mix the coconut oil and sugars together until well combined. About 2 minutes should do it.

Add in the peanut butter and beat again until everything is well combined scraping down the sides and bottom as needed.

Add the eggs in one at a time beating in-between each addition.

Pour in the vanilla extract and coconut milk and mix again.

Add in the flour, baking soda and salt and on a very low speed mix until the flour is just combined.

Add the white chocolate chunks to the dough and fold in by hand.

Cover the bowl and pop the dough in the fridge for at least an hour or up to 2 days.

When you are ready to bake your cookies preheat your oven to 180C / 350F / Gas mark 4 and line a cookie sheet or baking tray with a silicone mat or baking parchment.

Scoop out cookie balls, I used a 1/4 cup measuring spoon to try and keep them pretty uniformed in size so the baking was even. A 1/4 cup is about 2 tablespoons in size. If you want to make them smaller or larger than you will need to adjust the baking times.

Place the balls on your baking sheet, I needed to do several batches as I have a small oven, and press them down into thick disks. Pop them in the oven and bake for 12 minutes.

But check them after 10 minutes as I have a slow cooker and ovens do vary.

Once baked, they will have a light golden colour to them, they won't spread too much so you can fit plenty on a sheet. Leave them on the hot sheet for 2 minutes then transfer them to a wire rack to fully cool down.

Once your cookies are all baked and cooled, gently melt the remaining white chocolate either in a microwave or in a bowl over simmering hot water.

Carefully pour the melted white chocolate into a piping bag I used a disposable one and just snipped off the end and drizzled away.

Wait for the white chocolate to set, about 45 minutes then transfer the cookies to an airtight tin.

These cookies will be good for 5 days.