INGREDIENTS2 cups plus 2 tablespoons flour1/2 teaspoon Baking Soda1/2 teaspoon Salt3/4 cups Butter, melted and cooled1 cup firmly packed Brown Sugar1 cup Sugar (or your favorite natural sweetener)1 whole Large Egg1 Large Egg Yolk2 teaspoons Pure Vanilla Extract1/4 teaspoon Pure Coconut Extract (if you can only find imitation, increase the amount from 1/4 to 1 teaspoon)1 cup semi-sweet chocolate chips1 cup Sweetened, Flaked Coconut1/2 cups coarsely Chopped Dry Roasted Macadamia NutsDirectionsPreheat the oven to 325 degreesIn a small bowl, whisk together the flour, baking soda and salt; set aside.In a mixing bowl, cream together the butter and sugars until light and fluffy (3-5 minutes) Beat in whole egg, egg yolk, vanilla and coconut extract until smooth.Mix in the flour mixture until just combined and then stir in the chocolate chips, coconut and chopped nuts.Use a small scoop or a generous tablespoon of the dough and form it into a ball in your hands. Place on a parchment lined cookie sheet (this is important!) or a cooking stone. Make sure you leave enough room for the cookies to spread.Bake them for 10-18 minutes, depending on how soft you like your cookies. Bake until just barely golden brown. I always rotate the cookie sheets at least once. Remove from oven and leave on parchment paper or cooking stone to cool. At least 10 minutes. Once cool, the cookies should easily come up from paper or stone.These cookies freeze very well. Make them into balls and freeze on parchment paper line cookie sheets. Once frozen, place balls in freezer bag and freeze until ready to bake. Remove from freeze and thaw before baking.
