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This recipe was a Pillsbury Bake-Off winner a few years ago. The original recipe used all coconut - I added the macadamia nuts because they are my husband's favorite.
1 18-oz. roll refrigerated white chocolate chunk cookie dough
1-1/4 cups chopped macadamia nuts
1 cup flaked coconut
2 tsp. vanilla
Heat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. In large bowl, break up cookie dough. Add all remaining ingredients; mix well. Drop dough by teaspoonfuls onto greased cookie sheets.
Bake at 350°F. for 10 to 12 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheets.