These white chocolate coconut macadamia cookies are so fun and easy to make! They're chewy, flavorful, and perfect for dessert.
First, whisk the flour, baking soda, corn starch, salt, cinnamon and cloves together in a mixing bowl. Set it aside. Heat the butter in a small pot on the stove over medium heat. Let it gently melt and bubble just until it starts to smell nutty and turn golden brown. Set it aside to cool. Get out a stand mixer and fit it with the paddle attachment. Combine the two sugars in its bowl. Add in the cooled brown butter and beat them together thoroughly for a couple of minutes. Add in the egg and egg yolk and let them get completely mixed in. Then pour in the two extracts. 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, macadamia nuts, and coconut. Set the bowl of dough in the refrigerator to chill for 2 hours.
When the dough is chilled, pre-heat the oven to 350 and line two sheet trays with silpat mats. 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 so that the baking is completely even, for 12 minutes. Let them cool, then remove them to a cooking tray to finish cooling. Repeat until all of the dough is gone. With the size I made mine, I got 40. Once they are cooled completely, pack them in sealed containers. They will keep for a week!