Ingredients
6 tablespoons butter, softened3/4 cup sugar1/3 cup canola oil3 large eggs, room temperature2 teaspoons vanilla extract1 teaspoon coconut extract3-1/4 cups all-purpose flour1-3/4 teaspoons baking powder1/4 teaspoon salt1 cup sweetened shredded coconut, toasted and finely chopped1 cup macadamia nuts, coarsely chopped2 cups semisweet chocolate chips2 tablespoons shortening
Preparation
Preheat oven to 350°. In a large bowl, beat butter, sugar and oil until blended. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in coconut and nuts.
Divide dough in half. On parchment-lined baking sheets, shape each half into an 8x3-in. rectangle. Bake 25 minutes or until set.
Place pans on wire racks. When cool enough to handle, transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Return to pans, cut side down.
Bake 15-18 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into mixture; allow excess to drip. Place on waxed paper until set. Store in an airtight container.
