Preheat your oven to 350°F (175°C).
Cream together the unsalted butter and shortening until smooth, then add the light brown sugar and white sugar, mixing until fluffy.
Beat in the egg and egg yolk one at a time, then mix in the vanilla and almond extract.
In a separate bowl, whisk together the white flour, salt, and baking soda, then gradually add to the wet ingredients.
Fold in the white chocolate chips and coarsely chopped macadamia nuts until evenly distributed.
Drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them apart.
Bake for 10-12 minutes until edges are lightly golden but centers are still soft.
Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
