Ingredients
2cupsall-purpose flour,+ 2 tbsp (265g), spoon & leveled
1tspBaking Soda
½tspsalt
¾cupunsalted butter,(1.5 sticks or 170g), melted + slightly cooled
¾cupbrown sugar,(150g) packed light or dark
¾cupgranulated sugar,150g
1large egg,+1 egg yolk, at room temperature
1½tsppure vanilla extract
1½cupsmacadamia nuts,(180g) roughly chopped
1cupcoconut,(80g) sweetened shredded
4ozwhite chocolate,coarsely chopped, optional
Preparation
Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined.
Pour into dry ingredients and mix everything together until completely combined. Fold in the macadamia nuts and coconut.
Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days.
Preheat oven to 350 degrees F.
Line baking sheets with parchment paper or silicone baking mats. Set aside.
Roll cookie dough into balls, about 1.5 tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets.
Bake for 12 to 13 minutes or until lightly browned on the sides. The centers will look soft. Remove from the oven.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Melt chopped white chocolate in a double boiler or in the microwave in 15-second increments, stirring until completely smooth.
Drizzle over cookies. Allow chocolate to set completely, about 30 minutes.
