Yield: 36 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Stick butter |
| ½ cup | Vegetable shortening, solid |
| 1½ cup | Granulated sugar |
| ½ cup | Brown sugar, packed |
| 2 \N | Eggs |
| 1 tablespoon | Vanilla extract |
| \N dash | Salt |
| 3¾ cup | Flour |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Baking powder |
| 2 cups | Coconut; flaked or shredded |
| 1 cup | Macadamia nuts coarsely chopped |
| 6 ounces | Bittersweet or semisweet cho cut in 1/2\" chunks |
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:33 1. Preheat oven to 350 F. In a large bowl, beat together butter, shortening, granulated sugar, and brown sugar with electric mixer on medium speed until light and fluffy, 2 to 3 mins. Beat in eggs, vanilla, and salt until well blended, about 1 min. Beat in flour, baking soda, and baking powder until thoroughly incorporated. Beat in coconut; batter will be stiff. Stir in nuts and chocolate chunks. 2. Using a small ice cream scoop or heaping tablespoon, form dough into large balls the size of golf balls. Place 3 inches apart on lightly greased cookie sheets. Flatten cookies slightly. 3. Bake 10 to 13 mins, or until light golden. Do not overbake. Let cookies cool on pan 5 mins, then remove to racks to cool completely.