Ingredients

• 1 cup Macadamia Nuts chopped
• 1/2 cup Shredded Coconut
• 1 cup Butter at room temperature, 2 sticks
• 1/2 cup Granulated Sugar
• 1 cup Packed Brown Sugar
• 2 tsp Vanilla Extract
• 2 large Eggs
• 3 cups Gluten Free 1-to-1 Baking Flour
• 3/4 tsp Salt
• 1 tsp Baking Soda
• 1 1/2 cups White Chocolate Chips
• 1 cup Dried Cranberries

Instructions

1. Preheat the oven to 350 degrees. Spread the macadamia nuts and coconut on a baking pan. Toast in the oven for 8 minutes, turning every 2-3 minutes.
2. In the bowl of a stand mixer, beat together the butter, granulated sugar and brown sugar until the mixture is well-combined.
3. Add the vanilla and eggs and beat until creamy, 2-3 minutes.
4. Stir in the flour, salt and soda and stir until just combined.
5. Add the white chocolate chips, cranberries and toasted coconut and macadamia nuts and mix until evenly distributed.
6. Scoop heaping Tablespoon size balls of dough and place on parchment lined baking sheets, 1 to 2 inches apart.
7. Bake for 9-11 minutes. Allow to cool for 1-2 minutes on pan then remove and cool completely.