1/2 cup solid vegetable shortening 1/2 cup unsalted butter 2 cups firmly packed dark brown sugar 2 large eggs 1/2 cup buttermilk 2 teaspoon vanilla extract 3.5 cups sifted flour 1 tsp baking soda 1 tsp salt 1 cup sweetened flaked coconut 1 cup coarsely chopped macadamia nuts 1.5 cups raisins 3 cups semisweet chocolate chipsPreheat the oven to 200°C.
In a large mixing bowl, beat the shortening, butter and brown sugar together until smooth. Beat in the eggs, then stir in the buttermilk and vanilla. Blend the flour, baking soda and salt together in a small bowl; stir the flour mixture into the butter mixture until incorporated. Stir in the coconut, nuts, raisins and chocolate chips.
Drop level half-tablespoon measures onto greased baking sheet. Bake for 7-10 minutes, until the cookies are puffed and slightly brown. Cool on a rack.
Makes 11 dozen. They keep well in an airtight tin.