Ingredients for Chocolate Macadamia Nut Clusters
- Bittersweet Chocolate
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking powder
- 1 cup macadamia nuts
- Semi Sweet Chocolate Chips
- Dried Coconut
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How to Make Chocolate Macadamia Nut Clusters
- Melt 1 cup of semi-sweet chocolate chips and 1/2 cup (1 stick) of unsalted butter in a heatproof bowl set over a pan of barely simmering water, stirring frequently until smooth and melted. Remove from heat and let cool to room temperature (about 15 minutes).
- In a large bowl, cream together 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract using an electric mixer on high speed until light and fluffy.
- Gradually add the cooled chocolate mixture to the wet ingredients, beating until well combined.
- In a separate bowl, whisk together 1 3/4 cups all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup macadamia nuts, 1/2 cup semi-sweet chocolate chips, and 1/2 cup sweetened shredded coconut.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cluster.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft. Rotate baking sheets halfway through for even baking.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
32g
Fat
13g
Carbs
3g
