Ingredients:

• 2 cups (4 sticks) butter, melted
• 1/2 cup sugar
• 2 1/2 cups packed brown sugar
• 2 eggs
• 2 egg yolks
• 4 Tbsp. milk
• 4 tsp. vanilla extract
• 2 tsp. salt
• 2 tsp. baking soda
• 5 cups all-purpose flour
• 4 cups semi-sweet chocolate chips
• 2 cups shredded coconut (toasted**)
• 1 1/2 cups macadamia nuts, coarsely chopped

Directions:

Beat melted butter and sugars with electric mixer until creamy, then add eggs and egg yolks and beat until well combined.  Add milk and vanilla and beat until well combined.  Then add salt, baking soda and flour mixing just until incorporated.  Remove bowl from electric mixer stand and stir in chocolate, then toasted coconut, and macadamia nuts with a wooden spoon until evenly distributed through the dough.

Place cookie dough in refrigerator for several hours or overnight to chill completely.

When ready to bake, preheat oven to 375 degrees F.  Scoop dough out and roll into golf-ball sized balls.  Place on cookie sheet or baking stone and bake for 10 minutes.  Rotate baking stone/cookie sheet and bake for 2 more minutes.  Let cool 10 minutes before removing to wire rack to cool completely.  These freeze beautifully.

**To toast coconut, spread the coconut flakes out on a sheet pan or stoneware bar pan in a thin layer. Bake at 375 degrees F. Check the coconut every 5 minutes and stir until the coconut is your desired color. It takes about 10-15 minutes.