Using a large wooden spoon, beat coconut oil and sugar until well combined.
Beat in eggs, vanilla and gingers.
Stir in remaining ingredients (flour through macadamias) to create a soft dough.
Form dough into a log on a long strip of baking paper.
Roll paper around the dough and place in refrigerator for 30 minutes to firm up.
Preheat oven to 180°C and line a baking tray with baking paper.
Use a sharp non-serrated knife to slice log into ½ cm rounds, peel off paper and place cookies a few centimetres apart on the tray.
Bake for 6-7 minutes for soft cookies or 8-9 minutes for firm cookies.
Remove from tray immediately and cool on a rack.
