Chocolate Chip Coconut Macadamia Nut Cookies

Ingredients

• 2 cups Plus 2 Tablespoons Flour
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• ¾ cups Butter, Melted And Slightly Cooled (still Warm)
• 1 cup Firmly Packed Brown Sugar
• 1 cup Sugar
• 1 whole Large Egg
• 1 Large Egg Yolk
• 2 teaspoons Pure Vanilla Extract
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Sweetened, Flaked Coconut
• ½ cups Coarsely Chopped Dry Roasted Macadamia Nuts

Preparation Instructions

Preheat the oven to 325ºF. In a small bowl, whisk together the flour, baking soda and salt; set aside.

In your mixer bowl, cream together the butter and sugars until light and fluffy (3-5 minutes). Beat in the egg, egg yolk, and vanilla until smooth.

Mix in the flour mixture until just combined and then stir in the chocolate chips, coconut and nuts.

Take about 1/2 cup of the dough and form it into a ball in your hands. Hold the ball with both hands and break it apart in half, like you are cracking an egg. Place each half, craggly-side up, on a parchment-lined cookie sheet, making sure to leave plenty of room for the cookies to spread.

(These make big cookies! Big, chewy, gooey, yummy cookies!)

Bake for 15-18 minutes, until the cookies are just barely golden brown. Remove from the oven and leave on the cookie sheets to cool at least 10 minutes.

(Recipe adapted from America’s Test Kitchen.)