• Cooking Time: 18 minutes
• Servings: 48 3" cookies
• 2 1/4 cups all purpose flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup butter, at room temperature
• 1 cup firmly packed brown sugar (dark or light...whatever you have)
• 1 cup sugar
• 2 TB corn syrup
• 2 tsp vanilla extract
• 2 lg eggs
• 1 1/2 cups bittersweet chocolate chunks (or 6.2 oz of Mexican chocolate)
• 1 1/2 cups macadamia nuts, lightly toasted and chopped
• 2 cups coconut, lightly toasted

1. Preheat the oven to 350' F. Cover 2 cookie sheets with parchment paper (or grease them)
2. To toast the nuts and coconut, spread on a cookie sheet and bake at 350' for about 10 minutes or more. Shake the pan part way through to ensure you get an even toast.
3. In a large bowl, combine your flour, ground Mexican chocolate if that's the route you're taking, baking soda and salt
4. In a large bowl, combine your flour, ground Mexican chocolate if that's the route you're taking, baking soda and salt
5. Then add the flour mixture to the creamed butter mixture until just combined. In other words...don't over mix.
6. Stir in the nuts and coconut and chocolate chunks (if that's the route you're going).
7. Using a small ice cream scoop, or 2 tablespoons, scoop and drop the dough onto your prepared cookie sheets. Leave at least 2 inches...if not more (don't skimp on the space.....you will need it!!) and bake them for about 18 minutes or until the edges start to brown.
8. Allow to cool for 10 minutes before removing from the cookie sheet

I thought I had bittersweet chocolate at home so I didn't buy any. But I didn't. Therefore, instead of having chunks of chocolate in this amazing cookie, I had a Mexican chocolate flavored dough. Which was wonderful. But I still wanna bake these again the way they are intended in the cookbook. You see...I had just bought some Mexican Chocolate (had no idea what for at the time....but I figured these cookies would be a great way to put the chocolate to the text). Only I didn't know that the kind of Mexican chocolate I purchased is intended for hot chocolate and it is not that great to eat...as in chunks...in cookies. Apparently, the chocolate is a bit grainy. But this was the chocolate I had at home (I seriously did not want to go to the store again). Soooo, with a little help from my wonderful baking buddies....whom I can go to with all sorts of questions and someone will have an answer....I was informed that I could stick the Mexican chocolate in a food processor, grind it up and use it that way (Thank you Lee...you're the bestest!!!). Which I did. With delicious results.