CHOCOLATE CHIP COCONUT MACADAMIA COOKIES

I was looking for new cookie recipes for this holiday baking season. I got this one looking through the Pioneer Woman's website Tasty Kitchen. I couldn't find macadamia nuts in my little one-horse town so I substituted toasted pecans. These are a crispy/chewy chocolate chip cookie. I think the macadamia nuts would have made this a much better cookie but these weren't too bad. Here is my version as I made them.

CHOCOLATE CHIP COCONUT MACADAMIA COOKIES

2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted and slightly cooled
1 cup granulated sugar
1 cup firmly packed brown sugar
1 egg yolk
1 whole egg
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup sweetened flaked coconut
1 cup toasted macadamia nuts (I used toasted pecans)

Preheat the oven to 325 degrees. In a small bowl whisk together the flour, baking soda and salt. Set aside. In your mixer bowl, cream together the butter and sugars until light and fluffy (3-5 minutes). Beat in the egg, egg yolk, and vanilla until smooth.

Mix in the flour mixture until just combined and then stir in the chocolate chips, coconut and nuts.

Take double the amount you would make for a cookie form it into a ball in your hands. Hold the ball with both hands and break it apart in half, like you are cracking an egg. Place each half, craggly-side up, on a parchment-lined cookie sheet, making sure to leave plenty of room for the cookies to spread.

Bake for 15-18 minutes, until the cookies are just barely golden brown. Remove from the oven and leave on the cookie sheets to cool at least 10 minutes.