The original recipe was for the Classic Chocolate Chip Cookies from Better Homes and Gardens. I changed it slightly (as well as halved it) because what I had were chocolate covered macadamias and desiccated coconut!
To be honest, I liked this version better than the regular chocolate chip cookies!
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup unsalted butter, softened
1/4 cup shortening
1 large egg
1 teaspoon vanilla extract
1/3 cup desiccated coconut
1 box 7 oz. Hawaiian Host Milk Chocolate Alohamacs, coarsely chopped
Sift together flour, baking soda and salt; set aside.
Cream butter and sugars together. Add the egg and vanilla. Beat well.
Stir in flour mixture. Fold in coconut and chopped chocolate-covered macadamias.
(Chill for about 20 minutes, if desired.)
Drop by rounded tablespoons onto paper-lined cookie sheets, 2 inches apart.
Bake for 12 to 15 minutes, until cookie edges are lightly browned.
Update 2018 – Made these cookies again but instead of chocolate covered macadamias, I used toasted macadamia nuts!