Combine the Dry Ingredients: Start by adding flour, baking soda, and salt to a medium bowl. Stir until everything blends evenly. This step helps the cookies bake evenly and keeps the texture soft instead of uneven or dense later
Cream Butter and Sugars: Place softened butter, brown sugar, and granulated sugar into a large bowl. Mix until smooth and fluffy. This process builds the base texture and gives the cookies that tender bite once baked.
Add Egg and Vanilla: Crack in the egg and mix until the dough looks glossy and smooth. Stir in vanilla extract next. At this stage, the dough should smell warm and sweet with a hint of caramel from the sugar.
Bring the Dough Together: Slowly add the dry mixture into the wet ingredients. Stir gently until no dry flour remains. The dough should feel soft and slightly thick without sticking too much to the spoon.
Fold in Coconut and Nuts: Add chopped macadamia nuts and shredded coconut. Stir carefully so they spread evenly through the dough. This step ensures every cookie carries texture and flavor in each bite.
Chill and Bake: Cover the dough and chill for about 30 minutes. Heat the oven to 350°F. Scoop dough onto a lined baking sheet, leaving space between each cookie. Bake for 11 to 13 minutes until edges turn lightly golden. Cool slightly before moving.
