Toasting the coconut and macadamia nuts adds a richness to this white chocolate cookie which is hard to beat.
1 Cup All purpose flour
⅔ Cup Whole wheat flour (perfectly okay to skip whole wheat and use just 1-⅔ cup all purpose)
¾ Teaspoon Baking powder
½ Teaspoon Baking soda
½ Teaspoon Salt
1-½ Sticks Unsalted butter
¾ Cup Packed brown sugar
⅓ Cup Granulated sugar
1 Teaspoon Vanilla extract
1 Large Egg
2 Cups White Chocolate Chips
1 Cup Flaked coconut (toasted - I toast by placing in a skillet over medium heat. Stir constantly -- once it starts to brown, things happen very quickly!)
¾ Cup Chopped macadamia nuts (toasted -- again, I toast by heating the nuts up in a skillet)
In medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In mixer, beat butter, brown sugar, granulated sugar and vanilla extract until creamy. Add egg and mix. Gradually add flour mixture until combined.
Stir in white chocolate chips, toasted coconut flakes and toasted macadamia nuts.
Drop by tablespoonsful onto ungreased baking sheet. Using the tips of your fingers, gently press cookies down to flatten slightly. Bake in 375°F oven for 8-11 minutes. Allow to cool slightly before removing from baking sheet.