All-Purpose Flour (2 cups)
Baking Soda (1 tsp)
Corn Starch (1 tsp)
Salt (1/2 tsp)
Ground Cinnamon (1/2 tsp)
Ground Cloves (1/4 tsp)
together in a mixing bowl. Set it aside.
In a small pot over medium heat, heat the
Butter (1 1/2 sticks)
. Let it gently melt and bubble just until it starts to smell nutty and turns golden brown. Set aside to cool.
Get out a stand mixer and fit it with the paddle attachment. Combine
Granulated Sugar (1 cup)
Dark Brown Sugar (1/2 cup)
in its bowl. Add in the cooled butter and beat them together thoroughly for a couple of minutes.
Add in the whole
and let them get completely mixed in. Then pour in
Vanilla Extract (1 tsp)
Coconut Extract (1/2 tsp)
Finally, turn the speed to low and slowly pour in the dry ingredients.
Turn off the mixer and switch to a spatula to thoroughly fold in the
White Chocolate Chips (1 cup)
Macadamia Nuts (1 cup)
Unsweetened Shredded Coconut (1/2 cup)
. Set the bowl of dough in the refrigerator to chill for 2 hours.
When the dough is chilled, preheat the oven to 350 degrees F (180 degrees C) and line two sheet trays with Silpat mats or parchment paper.
Scoop the dough into small mounds and roll them into balls the size of your palm. Line them up on the sheet trays, leaving some room to let them spread.
Bake one tray at a time at 350 degrees F (180 degrees C) for about 12 minutes, so that the baking is completely even.
Let them cool, then remove them to a cooking tray to finish cooling. Repeat until all of the dough is gone.
Once they are cooled completely, pack them in sealed containers or serve.