In a medium bowl whisk together the flour, salt, baking soda and baking powder. Set aside.

In a stand mixer with the paddle attachment, cream the butter with the brown sugar and granulated sugar. Mix on medium speed for 3 to 5 minutes, until light and fluffy. Be sure to scrape down the sides of the bowl periodically.

With the mixer on low, add the eggs, one at a time. Followed by the vanilla and mix for another minute. Scrape down the sides of the bowl thoroughly.

Add the dry mixture to the butter mixture and blend on low until the flour is just incorporated. Fold in the chopped macadamia nuts, coconut and chocolate chips with a spatula.

Line a cookie sheet with a Silpat mat or parchment paper. Scoop cookies with a large, 3 TB sized cookie scoop. Place closely, in rows, on the lined baking sheet. Cover and chill the cookie dough balls in the refrigerator or freezer for at least 30 minutes. This helps keep the cookies from spreading when they bake.

Once the cookies have chilled, preheat the oven to 350° F. Place chilled cookie dough balls, 2" apart on lined baking sheets. And bake 2 sheets at a time.

Bake for 12-14 minutes, depending on the size of dough balls and your oven. Rotate the trays halfway through bake time.

While the cookies are still hot and the chocolate is still melty, use a skewer to spread the chocolate into luscious pools. Sprinkle the pools with sea salt flakes while still warm so the salt sticks to the chocolate. Allow to cool on the trays or transfer to cooling racks to finish cooling.