Ingredients

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1 cup butter, slightly softened
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt if using salted butter
3/4 teaspoon salt if using unsalted butter
1 1/2 cups white chocolate chips
1 cup macadamia nuts, roughly chopped

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Instructions

Preheat oven to 375°F. Line light-colored baking sheets with parchment paper.
Beat butter, granulated sugar, and brown sugar for at least 4 minutes, until light and fluffy.
Add eggs one at a time, mixing well after each addition. Add vanilla.
Add flour, baking soda, baking powder, and salt. Mix just until combined.
Stir in white chocolate chips and macadamia nuts. Add coconut now if desired.
Drop dough onto prepared baking sheets.
Bake for 9–11 minutes, or until the edges are just beginning to turn light golden brown.
Do not overbake. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Enjoy!

Notes

Butter: Use slightly softened butter, not melted butter.
Salt: Use 1/2 teaspoon salt with salted butter or 3/4 teaspoon with unsalted butter.
White chocolate: Guittard and Ghirardelli are excellent choices.
Baking sheets: Light-colored aluminum baking sheets will give you more even results.
Storage: Store cooled cookies in an airtight container at room temperature or freeze for longer storage.