Ingredients
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1/2 cup butter, softened
1 cup brown sugar
1/2 cup coconut flakes, finely minced
1 egg
1 tablespoon milk
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces solid white baking chocolate, cut into chunks
1 cup macadamia nuts, chopped
Preparation
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Cream together the butter and sugar in a large bowl with a mixer on high speed. Add the coconut, egg, milk, and vanilla; mix well.
In another bowl, combine the flour, baking soda, baking powder, and salt.
Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts.
Preheat the oven to 300 F while you let the dough rest for 30-60 minutes in the refrigerator.
Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12-14 minutes.
Do not overbake! Cookies should come out of the oven appearing slightly browned, yet undercooked.
When cooled, the cookies will be soft and chewy.
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