Ingredients

• 350 g butter, room temp
• 400 g superfine sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 3 cups flour
• 1 teaspoon salt
• 200 g slab dark chocolate
• 200 g slab milk chocolate
• 1 1/2 cups desiccated coconut
• 1 cup macadamia nuts

Instructions

1. Oven: 180 deg C/350 deg F.

2. Grease baking tins, but bake only one tin at a time, in the centre of the oven.

3. Before starting, break up the chocolates and chop roughly in a blender. Do the same, separately, with the macadamias.

4. In an electric mixer, mix the butter, sugars, eggs and vanilla until light and creamy.

5. Turn speed to low and add flour and salt slowly. Increase mixer speed, and mix well.

6. Add the chopped chocolates, nuts and desiccated coconut to the mixture, and stir or mix in well -- low speed.

7. Roll teaspoonsful in balls, and pack on the greased tins.

8. Bake about 15 - 20 minutes or until edges start browning and cookies are dry on top.

9. Cool and pack in airtight tins.