Whisk the flour, baking soda, and salt together in a large bowl.
Whisk the melted butter, sugar, egg & vanilla extract until light and fluffy. Make a well in the dry mix and pour in and mix until everything is completely combined. Fold in the dark chocolate, coconut & macadamias.
Turn out mix onto cling fling, wrap and chill the dough in the refrigerator for at least 30 mins, up to 3 days. If chilling longer than 2 hours, allow to sit at room temperature for at least 30 mins before shaping and baking.
Preheat oven to 175 degrees celsius. Line baking tray with baking paper or silicone baking mats. Set Aside.
Shape cookie dough into balls (about 1 1/2 tablespoons of dough per cookie) Sprinkle a little flaky sea salt and bake for 12-13 minutes until lightly browned.
While cookies are baking, melt the rest of dark chocolate over double boiler, or in a microwave in 15 second increments, stopping and stirring after each until completely smooth.
Remove from oven and allow cookies to cool for 5-10 minutes.
Drizzle melted dark chocolate over cookies, allow chocolate to set (30 mins)