1/4 teaspoon baking powder
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups white chocolate chips (I like Guittard)
1 cup unsalted macadamia nuts, roughly chopped
1/2 cup unsweetened flaked coconut
1/2 teaspoon baking soda
2 cups unbleached all-purpose flour
Adjust oven rack to middle position and heat oven to 350 degrees. Toast coconut and macadamia nuts on small cookie sheet, stirring every 2 minutes, until golden brown, about 6 minutes. Set aside to cool.
Increase heat oven to 375°F. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
Cream the butter in the bowl of stand mixer on low speed for 30 seconds. Add the sugars and increase the speed to medium, and cream the mixture until light and fluffy, 2-3 minutes. Reduce the speed and add the egg and egg yolk and mix until combined. Mix in vanilla.
Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack to cool.
- Recipe courtesy of Roseanne Barr