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If you're looking at this review, chances are you already like the tropical theme of this cookie - coconuts, macadamia nuts, almonds...if not, skip this. But if those things ring your bell, you will LOVE these cookies. I chose to brown the butter, instead of just melt it. I like the nutty butterscotch undertones it gives when it's browned. I toasted the nuts and coconut before adding them to the dough. I also rolled the top of the cookies in some untoasted coconut and pressed down a bit to adhere it to the cookie. I don't know what purpose chilling the dough provides. My cookies did not spread much at all, hence the gooey centers, but since we like that I didn't mind. I wonder if not chilling the dough would make them spread better. I suspect it had to do with melting the butter. In any case, these are very sweet and have great texture. It's too bad the macadamia nuts are so expensive. I bought a little more than a cup for almost $5. I think that's pricey for an ingredient in a cookie. But, if this is your type of cookie, then it is probably worth the price a couple times a year. You shouldn't leave them out, since they are a big part of the whole tropical theme of the cookie.