Tropical Chunk Cookies

• 1 pkg. (12 oz.) BAKER'S White Chocolate Chunks, divided
• 1-3/4 cups flour
• 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, toasted
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup (1 stick) butter or margarine, softened
• 1/3 cup firmly packed brown sugar
• 1 egg
• 1 tsp. vanilla
• 1 cup chopped PLANTERS Macadamias

1. Microwave 1 cup of the chocolate chunks in microwavable bowl on HIGH 2 minutes or until almost melted.
2. Stir until chocolate is completely melted; cool slightly.
3. Mix flour, coconut, baking soda and salt in medium bowl; set aside.
4. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
5. Add egg and vanilla; mix well.
6. Stir in melted chocolate.
7. Gradually add flour mixture, beating well after each addition.
8. Stir in remaining chocolate chunks and nuts.
9. Drop by heaping tablespoonfuls onto ungreased cookie sheets.
10. Bake at 375F for 11 to 13 minutes or until lightly browned.
11. Cool on cookie sheets 1 minute.
12. Remove to wire racks; cool completely.

s white chocolate, flour, s angel, baking soda, salt, butter, brown sugar, egg, vanilla

Taken from www.kraftrecipes.com/recipes/-33001.aspx (may not work)