Preheat oven to 180°C/350°F/Gas 4. Line a cookie sheet with parchment paper and set it aside.

Set melted butter aside to cool for a few minutes before adding to a mixing bowl with brown and white sugars.

Using an electric mixer blend these ingredients together on medium speed for 2-3 minutes.

Add the egg and vanilla extract and continue to beat until combined.

Sift or whisk the flour, cocoa powder, salt, and baking soda into another bowl.

Reduce the mixer speed to low and Slowly add the dry ingredients to the wet ingredients until well blended.

Use a rubber spatula to fold in the white chocolate chips, macadamia nuts, and toasted coconut to the cookie dough.

Use a large ice cream scoop to place the cookie dough about 2"/5cm apart on the prepared cookie sheet. You should get about 10 cookies.

Bake for 9-11 minutes - the center of the cookies will be slightly underbaked, this is fine!

If you have some additional nuts, choc chips, and coconut you can press extras into the still-warm cookies for even more cookie filling goodness!

Leave the cookies to cool on the cookie sheet for 10 minutes before transferring the cookies to a wire rack to cool completely.

Enjoy and Happy Jungle Cruising!