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While on a holiday shopping trip last October, a bestie took me to a favorite coffeehouse of hers. Funny thing, I ordered iced tea, but she made me try her favorite cookie, a soft and chewy cookie that was LOADED with milk chocolate chips, macadamia nuts and a sweet shredded coconut.

I instantly fell in love – I mean heart thudding, swooning kind of love and had to immediately experiment to recreate these incredible cookies.

Well, I did actually wait until the next day, but boy did I nail it, if I do say so myself 😀

You will want to make these cookies a little on the larger side so that you get lots of chewy goodness in each and every bite.

COCONUT MILK CHOCOLATE MACADAMIA NUT COOKIES 16-18 cookies
1 cup cold butter, chopped
1 cup brown sugar
1/2 cup sugar
2 LARGE eggs
1 teaspoon almond paste
1 teaspoon PURE vanilla
1 1/2 cups of cake flour
1 1/2 cups of all-purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
3/4 teaspoon sea salt
2 1/2 cups QUALITY milk chocolate chips
1 1/2 cups Sweetened Flaked Coconut
1 1/2 cups Macadamia Nuts

• Preheat oven to 375-400°.
• In a large mixing bowl, cream together cold cubed butter, almond paste, brown sugar, and sugar for 4 minutes or until creamy.

• Add eggs, one at a time, mixing well after each one.
• Add vanilla.
• 
Sift in flours, cornstarch, baking soda, and salt mixing until JUST combined.
• Gradually add flour mixture into creamed mixture until well blended.
• Fold in chocolate chips, coconut, and macadamia nuts. 

• Roll dough into medium-sized balls and place on a silpat or parchment covered cookie sheet.
• Bake for 9-12 minutes or until golden brown on the top.
• Let them rest for AT LEAST 10 minutes to set.