White Chocolate Macadamia Nut cookies

1 stick of softened butter
1 cup brown sugar
1/2 cup coconut flakes (finely minced)
1 egg
1 tablespoon of milk
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces of solid white chocolate cut into chunks
1 cup macadamia nuts chopped

Cream butter and sugar together. Add coconut, milk egg and vanilla and mix well.

In a separate bowl combine flour, baking soda, baking powder, salt and dry whisk to mix well. Add the dry ingredients into the creamed butter mixture. Mix until smooth. Add in the white chocolate chunks and the chopped nuts. Mix well. Refrigerate dough for 30 to 60 minutes.

Preheat oven 300 degrees. Drop chilled dough about the size of a tablespoon full two inches apart on cookie sheet. Since oven temperatures vary and these have to cook at such a low heat I suggest you look at them after only 5 minutes. If they look okay wait another 2 to 3 minutes and check again. Cookies should be only slightly browned around the edges when they are ready to come out of the oven. Let them cool on cookie sheet for a few moments and then lift them with a spatula and place them on a cookie rack to finish cooling completely. These are delicious.