Preheat your oven to 350 degrees
In the bowl of a stand mixer (or a large bowl, using a hand mixer), cream the butter and the brown sugar.
In a small bowl, beat the eggs and the buttermilk.
Add the egg mixture to the creamed butter mixture and blend well, making sure to scrape the sides of your bowl.
In another large bowl, add the flour, almond meal, oatmeal, baking soda, and salt and whisk to combine.
Add the flour mixture to the creamed butter mixture, in 3 separate additions, and blend until just combined.
Once the dough is thoroughly combined, add the coconut, macadamia nuts, and the chocolate covered raisins.
Blend until all the ingredients are completely combined.
Using a melon baller (or two teaspoons) drop your dough onto parchment lined baking sheets.
Bake the cookies in a preheated oven for 18-20 minutes rotating the baking sheets halfway through the baking process.
Remove the cookies to a wire rack and allow to cool completely. Repeat process with the remaining dough.