To make brown butter, heat unsalted butter in a light color saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you’ll see clear bubbles. Continue cooking and stirring constantly to keep the butter from burning. Once the butter smells nutty and turns a caramel color, turn off the heat. This process will take about 7 - 9 minutes. Allow brown butter to cool to room temperature before making the cookie dough.
To make cookie dough, add brown sugar, mashed bananas, egg, vanilla extract and brown butter to a large mixing bowl and beat with a whisk until thoroughly combined and smooth.
Sift the flour, baking soda, baking powder and cinnamon together in another bowl. Stir in the salt, mix with a whisk to evenly distribute.
Add the dry ingredients mixture to the wet ingredients mixture, and mix with a spatula until the cookie dough comes together.
Stir in the toasted macadamia nuts and unsweetened shredded coconut.
Use a medium cookie scoop to portion the dough onto a lined baking sheet. For small cookies, use 1 scoop of dough, this will yield about 40 to 42 cookies. For oversized cookies, add two scoops of dough on top of each other to form one large cookie, this will yield about 20 - 21 cookies. Refrigerate while the oven preheats.
Preheat the oven to 350°F.
Transfer refrigerated cookie dough to another lined baking sheet, about 1”-2” apart. Add sweetened coconut on top to cover the whole cookie generously.
Bake small cookies for 11 - 12 minutes and large cookies for 13 - 14 minutes.