Ingredients
2¼cupall-purpose flour
1tspbaking soda
1tspsalt
¾cupcoconut oil,softened
¾cuplight brown sugar,packed
⅔cupgranulated sugar
2large eggs
1tspvanilla extract
1¼cupswhite chocolate chips
¾cupmacadamia nuts,dry roasted, chopped
1cupsweetened coconut
Preparation
Preheat oven to 375 degrees F. Line a baking sheet with foil and spread out coconut.
Bake coconut for 7 to 10 minutes until toasted. Remove from oven and let cool completely. Meanwhile, make dough.
In a mixing bowl, combine flour, soda, and salt. Set aside
In the bowl of an electric mixer, cream coconut oil and sugars together for about 4 minutes or until fluffy.
Mix in the eggs one at a time until incorporated and then mix in the vanilla.
Add the dry ingredients and mix until just combined.
Fold in the chips, nuts, and toasted coconut until evenly dispersed.
Roll dough into balls and place on a baking sheet lined with Silpat mat or parchment paper. Bake for 8 to 10 minutes until edges are golden. Leave cookies on the pan for 5 minutes before moving to a cooling rack.
