Coconut Chocolate Chunk Macadamia Cookies by Guest Chef Kim

2/3 CUP BUTTER
2/3 CUP GRANULATED SUGAR
½ CUP PACKED BROWN SUGAR
1 LARGE EGG
½ TEASPOON SALT
1 TEASPOON VANILLA
1 ½ CUPS ALL PURPOSE FLOUR
8 OUNCES OF CHOCOLATE CHIPS
1 ½ CUP SWEETENED FLAKED COCONUT
3 ½ OUNCES MACADAMIA NUTS, CHOPPED COARSELY (ABOUT ¾ CUP)

Heat over to 325 degrees. Lightly grease two 17x14-inch cookie sheets. In mixer, beat butter, sugars, egg, salt, and vanilla at medium speed until fluffy. Reduce mix to low speed, add flour, increase mixer speed gradually and beat just until blended. Stir in chocolate, coconut, and nuts. Drop heaping tablespoons of dough on cookie sheets. Bake 1 sheet at a time for 17 minutes or until edges of cookies are lightly browned and tops look dry. Cool on sheet for 5 minutes. Remove to completely cool. Makes 26 cookies.