White Chocolate Cocomacs

I've had this cookie recipe 15 years and they're addictive. You can't eat just one! Time does not include refrigeration time.

• Ready In: 35 mins
• Yields: 24 cookies

Ingredients

• 3⁄4 cup  macadamia nuts, chopped
• 2  cups flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  cup unsalted butter, softened
• 1  cup  packed brown sugar
• 1⁄4 cup  packed light brown sugar
• 1⁄4 cup granulated sugar
• 2  large eggs
• 2 1⁄2 teaspoons vanilla extract
• 12  ounces white chocolate, coarsely chopped
• 1 1⁄3 cups sweetened flaked coconut

Directions

1. In a medium bowl, stir together the flour, baking soda and salt.
2. In a large bowl, beat together the butter, brown sugars and sugar until well mixed.
3. Beat in the eggs and vanilla until light and fluffy.
4. Beat in the flour mixture just until no white streaks remain.
5. Stir in the white chocolate, coconut and nuts until combined.
6. Cover the dough with plastic wrap and refrigerate at least 2 hours.
7. Preheat oven to 350°.
8. Line a baking sheet with parchment paper.
9. Using an ice cream scoop, pack the dough fully into the scoop and release onto baking sheet. Place 5 scoops on the sheet.
10. Bake 18-20 minutes, or until edges are golden.
11. Remove from oven and cool cookies until just warm.
12. Remove cookies to a wire rack to cool completely.
13. Repeat with remaining dough.