2 cups plain all purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup salted butter
1/2 cup crisco butter (If you don't have crisco then just use regular salted butter like above)
3/4 cup white sugar
3/4 cup brown sugar
2 tsp vanilla essence
2 large eggs
1 3/4 cups milk chocolate chips
1/2 cup shredded coconut (or more or less to your taste)
1 cup brown sugar
3/4 Cup chopped unsalted macadamia nuts ( Or more.. depends on how nutty you are)
On a cookie sheet spray with non stick spray, barely spread out the macadamias and sprinkle the 1 cup of brown sugar on top of it. BROIL or grill in a pan , watching closely to make sure they only get lightly toasted and do over cook and burn. If they go dark brown it's too much, they essentially will just get more crunchy and the sugar will create a sweet crunch on them. Remove from heat and allow them to cool and harden . take the nuts out of the surrounding leftover sugar and have them ready to add to the cookie batter. This really is just an extra step that I like to take. I have done it with just plain macadamias but I really like the added flavor from toasting and the sugar.
PREHEAT oven to 375 F (185 Celsius)
Combine flour baking soda and salt in a small bowl. Beat butter, sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time.. whipping well after each addition. Gradually sprinkle in flour mixture with mixer running. Add coconut, mix. Stir in by hand the macadamias and the chocolate chips, making sure it is evenly distributed through the batter.
Drop heaped spoonfuls of mixture onto a sprayed cookie sheet. Bake 9-12 minutes or until just starting to barely brown on outside edges.
Cool.. and EAT!