* If you can only get roasted and salted macadamia nuts, cut down on the amount of salt in the recipe.
Heat oven to 375F. Lightly toast raw macadamia nuts for 5 minutes; cool and chop coarsely.
In a small bowl, mix the flour, baking powder, baking soda and salt. In large bowl, combine the butter, sugars, and vanilla extract. Beat at high speed, scraping the bowl often, until creamy (1-2 minutes). Add in the egg, beat until well mixed. Reduce the speed to low, gradually adding in flour mixture. Beat well after each addition (1 to 2 minutes). Stir in the chocolate chips, coconut and nuts.
Drop the dough (about 2 tablespoons) onto baking sheets lined with parchment paper. Bake for 14 minutes or until edges are slightly browned. Let cookies cool for 2 minutes before removing to cool on rack.