Melt butter in a small sauce pan over medium heat, set aside and allow to cool to room temperature.
In the mean time, combine flour, salt, baking soda, baking powder, and coffee in a medium mixing bowl, whisk to distribute evenly, set aside.
In a small mixing bowl, add macadamia nut, chocolate chip, coconut flake and rolled oat, mix evenly and set aside.
In a stand mixer bowl fitted with the paddle attachment, combined cooled butter with sugar, stir together and gradually increase speed to medium, beat for 1 - 2 minutes until light in color. Add egg, and vanilla extract, beat for another minute until combined and fluffy.
Slowly add the flour mixture to the liquid mixture and stir until incorporated. Stop the mixer to scrape down the side of the bowl. Add the nut and chocolate chip mixture, stir until evenly distributed.
Divide the dough using a large ice cream scoop and refrigerate for 1 hour.
Preheat oven to 350°F.
Place pre-portioned cookie dough on a parchment paper line baking sheet, 2" apart. Bake for 14-15 minutes. Half way through baking, open the oven door and bang the baking sheet against the oven rack a few times, rotate the baking sheet and bang against the oven rack a few more times. Place the baking sheet back into the oven and continue baking until finished.
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.