In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.

Add in the eggs and vanilla, beating until smooth.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients.

Stir in the shredded coconut, white chocolate chips, and macadamia nuts until evenly distributed.

Use a cookie scoop to portion the dough into balls (about 2 tablespoons each) and place them on a parchment-lined baking sheet.

Arrange the dough balls close together but not touching on the baking sheet. Freeze until firm, about 1-2 hours.

Transfer the frozen dough balls to a resealable freezer bag or airtight container. Label the bag with the baking instructions.

To bake: preheat the oven to 375°F. Place the frozen cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the edges are golden and the centers look slightly underbaked (they’ll set as they cool).

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.