Coconut Macadamia Nut Cookies

Ingredients & Measurements
2 ¼ cup (340g) all purpose flour
¾ cup (150g) packed brown sugar
¾ cup (160g) granulated sugar
1 cup (228g) unsalted butter, room temperature
2 whole eggs, room temperature
2 tsp. (8g) vanilla extract
1 tsp (6g) salt
1 tsp. (6g)  baking soda
2 cup (340g) white chocolate chips
1 ½ cup (200g) toasted chopped macadamia nuts
1 cup (80g) shredded sweetened coconut

Instructions
Step 1: Make Cookie Dough
In a medium bowl, beat the butter until light and fluffy. Add the sugars and beat for another 2 minutes. Add the eggs and mix until combined. Add the vanilla and mix in. Add the dry ingredients to the wet ingredients and mix just until combined. Pour in the coconut, white chocolate chips, and macadamia nuts. Fold into cookie dough.  
Step 3 Bake: Preheat the oven to 375 degrees F.
Using an ice cream scoop, scoop out cookie dough and place 2 inches apart on a parchment lined cookie sheet. Bake in a 375 F. degree oven for 10-12 minutes, until lightly golden brown. Remove pan from oven and allow the cookies to sit on the pan for 3 minutes, then transfer to a cooling rack. You can store in an airtight container for up to 3 days.

Bonus:
Cookie Ice Cream Sandwich
Take vanilla ice cream out of the freezer and allow it to thaw slightly. Remove 2 cups of ice cream and mix with a spatula. Use an ice cream scoop to scoop out ice cream and place in the center of 1 cooled cookie. Place another cookie on top of ice cream and press down slightly to distribute ice cream evenly inside the cookie sandwich. Place the cookie sandwich on a parchment lined cookie sheet and place in the refrigerator for 30 minutes to chill. After cookies have chilled, remove from the freezer and wrap each one in plastic wrap. Store in the freezer for up to 2 weeks, place in a freezer safe bag to avoid freezer burn.