Preheat the oven to 350 degrees F. Grease a 9 x 13 inch baking pan. Line with parchment paper and then grease the parchment. In a medium bowl, whisk together the flour, oats, malted milk, spices and salt. Set aside.

In a large bowl, cream the butter and brown sugar with a mixer on medium-high speed until light and fluffy, about 3-5 minutes. Beat in egg and vanilla extract until well combine. Scrape down bowl as needed. Reduce speed to low, beat in the dry ingredients in two batches. Mix until just incorporated. Using a spatula, fold in the coconut flakes.

Spread batter evenly in prepared pan. Bake until golden brown and edges start pulling away from the sides of the pan, about 20 - 25 minutes. Remove pan from the oven and sprinkle white chocolate chips, then return to the oven until chocolate softens, about 1 minute. Remove from oven and using an offset spatula or bread knife, spread chocolate into a smooth layer. Top with coconut flakes. Let cool completely in pan then lift out of pan using parchment. Cut in squares.