In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Using an electric mixer (stand or hand-held) cream butter and both sugars.
Add egg, egg yolk, and vanilla and mix until combined.
Add flour mixture in three batches, mixing in between additions. Stop mixing once all flour is incorporated.
Stir in 3/4 cup white chocolate chips, all the macadamia nuts, and the coconut. Cover with plastic wrap and refrigerate at least 1 hour. (Can be made a day in advance.)
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
Shape dough into 1 1/4-inch balls. Place on baking sheet, leaving plenty of room in between. You will need to bake them in batches. Keep extra dough refrigerated until you are ready.
Press a few extra white chocolate chips into the top of each dough ball. Bake for about 10 to 11 minutes . They will still look a little undercooked in the middle. Let cool for a few minutes on the baking sheet and then remove them to a rack to cool completely.
This recipe originally appeared on spicysouthernkitchen.com