Yield: About 3 dozen cookies

2½ cups King Arthur All-Purpose Flour (dip measuring cup into flour, then level with the flat

end of a knife

1 teaspoon baking soda

¼ teaspoon salt

1 cup butter, softened

¾ cup light brown sugar, packed

½ cup granulated sugar

1 teaspoon vanilla

1 large egg, room temperature

2 tablespoons coconut milk (may substitute with whole milk)

1 cups white chocolate chips

¾ cup chopped macadamia nuts

½ cup unsweetened shredded coconut, optional

M&M’s Milk Chocolate Spring Pastels Candies

Heat the oven to 350 degrees.

In a large bowl, combine the flour, soda and salt; set aside. In another bowl, beat butter, sugars and vanilla on medium speed with an electric mixer until creamy. Add egg and milk, mixing well. Reduce mixer speed to low, gradually adding flour mixture to creamed mixture. Stir in chocolate chips, nuts and coconut, (if using).

Using a teaspoon cookie scoop, drop dough (approximately 1¾ teaspoons of dough), onto a baking sheet lined with a Silpat baking mat or parchment paper.