3 cups all purpose flour
3/4 tsp. salt
3/4 cup butter
3/4 cup vegetable shortening
4 tbsp. cream cheese
1/2 cup Hershey's Chocolate Syrup
2/3 cup powdered sugar
1/2 tsp. pure vanilla
2 tbsp. coconut rum
1 cup chopped or coarsely grated fresh coconut
1 cup Macadamia nuts, chopped
Baker's Dipping Chocolate (or any tempered chocolate - optional)

Preheat oven to 325°F.

Whisk together flour and salt. Set aside.

In a bowl, beat butter, shortening, softened cream cheese and powdered sugar until light and fluffy. Beat in Hershey's syrup, vanilla and coconut rum.

Stir in coconut and chopped Macadamia nuts. Refrigerate for 1 or 2 hours.

Form round teaspoons of dough and arrange on parchment paper or silicone baking sheets. Bake cookies in preheated oven for 15-20 minutes or until golden on edges.

Roll cookies in powdered sugar while still warm. Drizzle with tempered chocolate, if desired.