Instructions: In a large bowl, combine the flour, baking powder, salt and nutmeg. Set aside.

In a large bowl with an electric mixer on medium-low speed, cream the butter and shortening for 3 to 4 minutes.

Increase the speed to medium and add the granulated sugar in 2 additions, beating for 1 minute after each addition. Add the light brown sugar and beat for 1 minute; add the dark brown sugar and beat for 45 seconds. Add the eggs, 1 at a time, beating for 30 to 45 seconds after each addition. Blend in the vanilla.

Reduce the speed to low and add the flour mixture in 2 additions, mixing just until the flour is incorporated after each addition. Using a spatula, mix in the candy bars, nuts and coconut. Cover tightly and refrigerate for 1 hour.

Preheat the oven to 325 degrees. Line several baking sheets with parchment paper.

Drop heaping 3-tablespoon mounds of dough 3 inches apart on the prepared baking sheets. For the best shape and baked appearance, make sure the mounds of dough are high and rounded, not flat.

Bake the cookies for 16 to 18 minutes, or until just set and light golden. Cool the cookies on the sheets for 3 minutes, then transfer to a wire rack to cool completely. Store the cookies in an airtight tin.

About 3 1/2 dozen cookies

This sumptuous drop-cookie dough is thick with chocolate-covered coconut candy, macadamia nuts and flaked coconut, making for the chubbiest holiday cookies imaginable.

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