Recipe

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• 1/2 cup butter, softened
• 1 cup brown sugar
• 1/2 cup sweetened coconut flakes, finely diced
• 1 egg
• 1 tbsp half-and-half or cream
• 1 tsp vanilla extract
• 1 1/2 cups unbleached white flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup white chocolate chunks or chips
• 1 cup macadamia nuts, chopped coarsely

• 1 In a medium bowl, cream together butter and sugar.
• 2 Stir in coconut, egg, half-and-half and vanilla, mixing together well.
• 3 Add flour, baking soda, baking powder and salt; thoroughly mix into the dough.
• 4 Add white chocolate and nuts, gently folding them into the cookie dough - try not to eat too much of the dough (I know, I know...I shouldn't be eating cookie dough with raw egg in it, but I buy the pastuerized eggs so I don't have to worry about it!).
• 5 Drop by spoonful onto lightly sprayed cookie sheet.
• 6 Bake at 325 degrees for about 12 minutes - watch them closely until you see how long it takes your oven to bake the cookies to just a slightly browned outer edge, and ever so slightly undercooked in the center.
• 7 Allow cookies to cool about 5 minutes before removing them from the cookie sheet and placing on waxed paper to cool completely. If you try to remove the cookies too soon, they may want to break (because of the soft texture in the middle).