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Chewy Chocolate Macadamia Nut Clusters
Soft and chewy with a satisfying macadamia crunch, these easy chocolate macadamia nut clusters are the perfect decadent Holiday treat!
Ingredients
- 8 ounces (226 g) bittersweet chocolate, roughly chopped
- 1/4 cup (56 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons (22 g) all-purpose flour
- 1/4 teaspoon baking powder
- 1 1/2 cups (298 g) unsalted roasted macadamia nuts
- 1 cup (170 g) semisweet chocolate chips
- 1 cup (85 g) sweetened flaked coconut
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Instructions
- Preheat oven to 350°F (175°C). Line baking pans with silicone liners or parchment paper.
- Place bittersweet chocolate and butter in a microwave-safe bowl. Heat at half-power in microwave in 30-second increments until the butter has melted and the chocolate melts when stirred.
- Set aside to cool.
- Using an electric mixer on medium speed, beat the sugar, eggs, and vanilla until smooth. Add the chocolate mixture, and continue mixing until well-blended.
- Reduce mixer speed to low and add the flour and baking powder. Mix just until combined. Stir in the macadamias, chocolate chips, and coconut.
- Drop the dough by tablespoonfuls onto the prepared pans, leaving about 2 inches of space between each cookie.
- Bake one pan at a time for 8 to 10 minutes, or until the edges are firm but the middles are still soft. Do not over-bake.
- Cool on the pans for 5 minutes. Then, transfer the cookies directly onto wire racks to cool completely.
Notes
- Recipe slightly adapted from Sunset and MyRecipes.
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