Ingredients

The following ingredients have 4 Servings
  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 8 ounces chopped macadamia nuts, optional
  • 1 1/4 cup shredded coconut
  • 1 1/4 pound white chocolate chips
  • zest of 3 large lemons

Instruction

  • Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  • Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  • Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  • Reduce speed to low, add dry ingredients, coconut and lemon zest, and mix until just combined, 5 to 10 seconds.
  • Stir in the white chocolate pieces. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
  • Dough may be used in batches, and can be refrigerated for up to 72 hours.
  • When ready to bake, preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  • Scoop 6 3 1/2-ounce mounds of dough onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
  • Bake until golden brown but still soft, 15 to 20 minutes (for traditional sized cookies with a large cookie scoop, cook for about 10-13 minutes). Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
  • Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.