Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

In a large bowl, whisk together pumpkin, both sugars, applesauce, egg, and vanilla until mixed well.

In a separate bowl combine flour, baking powder and soda, cinnamon, salt, ginger, and nutmeg.

Add flour mixture to pumpkin mixture and use a wooden spoon to stir together.

Stir in chocolate chips, macadamia nuts, and coconut. Use your fingers to break apart the clumps of coconut before you add it.

Drop by heaping tablespoonfuls onto prepared pans and slightly flatted mounds of dough with your fingers or the back of a spoon.

Place in preheated oven and bake 12-15 minutes, or until no longer doughy on top.

Let cool for a few minutes and use a spatula to transfer to cooling racks. To make ice cream sandwiches, cookies should be refrigerated first to firm them up some and ice cream should be softened a little to make it easier to spread.