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3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3/4 cup butter or margarine, softened
3 oz. cream cheese, softened
2 eggs
1 egg, separated
1 teaspoon vanilla
3 oz. bittersweet or semisweet chocolate, melted and cooled
1 cup macadamia nuts or almonds, lightly toasted, coarsely chopped
6 oz. white baking bar, chopped
1/2 cup flaked coconut, lightly toasted
2 teaspoons water

Heat oven to 350 degrees. Grease and flour 2 large cookie sheets or line them with parchment paper. Lightly spoon flour into measuring cup and level off. In medium bowl, combine flour, baking powder, soda and salt. Mix well and set aside. In large bowl, beat sugar, butter and cream cheese until well blended.  Add 2 eggs and 1 egg white; blend well. Add vanilla and cooled chocolate; mix well. Stir in flour mixture until well mixed. Add nuts, chopped white bar and coconut; mix well. Divide dough into 4 equal portions. On lightly floured surface, with floured hands, shape each portion into a 10-inch log. Place 2 logs on each greased and floured cookie sheet; flatten each to 2-inch width. In small bowl, beat remaining egg yolk with water until well blended. Brush each log with egg mixture. Bake logs on middle oven racks at 350 degrees for 20 minutes. Remove from oven; reduce oven to 250 degrees. Cool on wire racks for 10 minutes. With sharp knife, cut logs diagonally into about 1-inch slices. Separate about 1/2-inch apart; stagger slices. Bake at 250 degrees for 45 to 55 minutes or until toasted. Cool completely. Store in loosely covered container.  Makes 32 to 36 cookies.

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