White Chocolate Macadamia Cookies

-1 Preheat your oven to 350 F.
-1 In a medium bowl, whisk together the egg, coconut oil, sugar, and vanilla. 
-1 Pour in the flours, baking soda and vanilla and mix well until a dough forms
-1 Fold in the chopped white chocolate and macadamia nuts. I like to save some chocolate for the top of the cookies.
-1 Line a large baking sheet with parchment paper. For larger cookies, scoop out 4 tbsp worth of dough into a ball on the baking sheet. For smaller cookies, scoop out 2 tbsp of dough. Arrange them so that they're about 1u0022 apart from one another. 
-1 Top each cookie with an extra piece of white chocolate. Bake for 8-10 minutes, until the edges begin to brown. Remove the pan from oven and tap it gently on the counter 2-3 times to flatten the cookies.
-1 Let the cookies cool complete, for at least 10 minutes. 
-1 Store in a sealed tight container or ziplock for up to 1 week, or freeze for up to 3 months.