2 c. flour
1 tsp. baking soda
1 tsp. salt
2 sticks butter
1 c. packed dark brown sugar
1/4 c. packed light brown sugar
1/4 c. granulated sugar
2 eggs
2 1/2 tsp. vanilla
12 oz. white chocolate, coarsely chopped
1 1/3 c. macadamia nuts, chopped coarsely

In a medium bowl, stir together the flour, baking soda and salt. In a large bowl, beat the butter, brown sugars and sugar until well mixed. Beat in the eggs and vanilla until the mixture is light and fluffy. Beat in the flour mixture only until no white streaks remain. Stir in the white chocolate chunks, coconut and macadamia nuts until combined. Cover the dough with plastic wrap and refrigerate for at least 2 hours. It will keep this way for 2 days!

To bake, preheat oven to 350 degrees. Line a baking sheet with parchment or aluminum. For medium size cookies, drop batter from large spoon onto baking sheet. To make giant cookies, use a 2 3/8" diameter ice cream scoop to form the cookies. Pack the dough into the scoop so it is even with the edge and then release it onto the baking sheet. Put five scoops on the sheet.

Bake for 18 to 20 minutes or until the cookies are golden around the edges. Cool the cookies on the baking sheet until they are just warm. The cookies will become slightly crisp around the edges as they cool. Remove the cookies to a warm rack to cool completely. Store cookies in an air tight container at room temperature.