Chocolate-Macadamia Nut Clusters

In the dreary days of winter, it’s nice to think back to vacation. We went to Hawaii last September and we had such a good time. I’m born and raised in Washington State, so I am used to the rain and I usually don’t mind it at all. I am not a sun worshiper. But I sure had a great time in Hawaii. The weather was beautiful and it was nice to spend time with my husband, just doing what we wanted to do.

I brought back quite a few ingredients from Hawaii that I’ve been using up here and there. Nuts last a fairly long time but I was thinking that I should use those macadamias that we brought home with us. I’d used some in other recipes, but still had some left. I found a lot of macadamia nut recipes online and pinned several of them to my Pinterest board. I was planning what to make this week for the Friday cookies and these were calling my name.

These cookies are decadent, gooey and nearly flour free. Putting 3 tablespoons of flour in cookie dough seems wrong, but it worked out. There’s not much batter to the macadamia, chocolate chip and coconut add-ins, but what is there bakes up to this shiny exterior. They just melt in the center (and that’s a good thing, so don’t over bake!) These are certainly more special than a cookie just to use up ingredients. I’m sure they would be good with any combination of mix-ins, but I think this combination is just about perfect.

8 ounces bittersweet chocolate, chopped
1/4 cup butter
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla
3 tablespoons flour
1/4 teaspoon baking powder
1 1/2 cups unsalted roasted macadamia nuts
1 cup semisweet chocolate chips
1 cup sweetened flaked coconut

Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.

In the top of a double boiler or a medium-sized bowl, combine the chopped chocolate and the butter. Place the bowl set over a pan of barely simmering water. Stir often until chocolate is melted and mixture is smooth. Remove from the heat and let cool to room temperature, about 15 minutes.

In a large mixer bowl, beat sugar, eggs, and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, and then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.

Drop dough in 1-tablespoon portions, about 2 inches apart on prepared baking sheets. Flatten the dough slightly. Bake cookies about 8 minutes, until firm on the edges but still soft when pressed in the middle. Let cookies cool on sheets for 5 minutes before removing to a wire rack to cool completely.

Recipe from Sunset