Heat oven to 375º and line baking sheets with parchment silicone baking mats.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Mix in the baking soda, vanilla, salt and egg and continue beating on medium speed until combined. Decrease mixer speed to low and gradually mix in flour until just incorporated. Use a rubber spatula to stir in chocolate chunks, macadamia nuts and coconut.

Use a small cookie scoop to drop rounds of dough, about 2 inches apart, onto the prepared baking sheets. Flatten slightly.

Bake for 10-12 minutes, until just golden. Allow to cool for about 10 minutes on the pan before moving to a wire rack to cool completely. If you want larger cookies, simply use a larger scoop and space cookies about 3 inches apart. You can even press extra chocolate chunks into the tops of the dough before baking to get that bakery style look.

*To freeze the dough, line a baking sheet with parchment and scoop dough like normal. Once frozen through, transfer the dough balls to a freezer bag or other container. You can bake right from the freezer by adding a couple minutes to the baking time.