Thick, soft, and chewy bakery-style milk chocolate chip macadamia nut coconut cookies.
Preheat oven to 400 degrees. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
Add eggs, one at a time, mixing well after each one. Add vanilla.
Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips, coconut, and macadamia nuts.
Separate dough into medium-sized balls and place on a light-colored cookie sheet. Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.