Instructions

• Prepare the coconut oil: it should be the consistency of soft butter (not rock hard and not melted). If rock hard, microwave in a small bowl for 5–10 seconds or until it begins to soften. If melted/runny, place in the freezer briefly until it firms up. A tiny amount of runniness is fine; do not use fully melted coconut oil.
• In the bowl of a stand mixer fitted with the paddle attachment, combine 1/2 cup softened coconut oil, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 large egg, and 1 1/2 teaspoons vanilla extract.
• Beat on medium-high speed until the mixture is light and fluffy, about 4–5 minutes. Stop once or twice to scrape down the sides and bottom of the bowl with a spatula.
• Add 1 cup all-purpose flour, 3/4 cup bread flour (or substitute all-purpose flour for both if desired), 1 teaspoon baking soda, and 1/4 teaspoon salt (if using). Mix on low speed just until the dry ingredients are incorporated, about 30–60 seconds; do not overmix.
• Remove the bowl from the mixer and fold in 1 cup (6 ounces) white chocolate chips and 1/2 to 1 cup roughly chopped macadamia nuts, if using, with a spatula until evenly distributed.
• Portion the dough: use a 2 1/4-ounce scoop (scant 1/4 cup or about 3 heaping tablespoons) to form heaping mounds, or divide the dough into approximately 15 equal pieces. Place the scooped mounds on a large plate or tray.
• Slightly flatten each mound to the shape and thickness you want the finished cookie to be (they will not be easy to reshape after chilling). Cover the plate or tray tightly with plastic wrap and refrigerate the shaped dough for at least 2 hours and up to 5 days. Do not bake unchilled dough; chilling prevents excessive spreading.
• When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with a Silpat, parchment paper, or lightly grease it.
• Arrange chilled dough mounds on the prepared baking sheet, spacing them at least 2 inches apart. Do not overcrowd the sheet; bake a maximum of about 8 cookies per sheet for even baking.
• Bake in the preheated oven for 9–11 minutes, or until the tops have just set (they may look slightly underbaked and glossy in the center). For softer, paler cookies, aim for the lower end of the time range.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 5–10 minutes before transferring them to a wire rack to finish cooling.
• Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Unbaked, shaped dough can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.