1 2/3 c. all-purpose flour
3/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
3/4 c. plus tbsp. butter, softened
3/4 c. brown sugar
1/3 c. granulated sugar
3/4 tsp. vanilla
1 egg
3/4 c. (3 1/2 oz.) chopped macademia nuts
3/4 c. toasted coconut
1 (11 1/2 oz.) pkg. milk chocolate chips

Combine flour, baking powder, salt, and baking soda; set aside. In medium mixing bowl, beat butter, sugars, and vanilla until creamy. Add egg; mix well. Gradually add flour mixture. Stir in coconut, macademia nuts, and milk chocolate chips. Drop by heaping tablespoons, 3 inches apart, into ungreased cookie sheets. Bake at 375 degrees for 12 minutes or until lightly brown. Allow to stand for 2 minutes before moving from cookie sheets. Yield: 32 cookies, each 3 1/2 inch.