Shelly's Recipe

CHOCOLATE-MACADAMIA NUT CLUSTERS

Category: Cookies

8 oz bittersweet or semisweet chocolate, chopped
1/4 cup butter
1 cup sugar
2 large eggs
1 1/2 tsp vanilla
3 tbsp flour
1/4 tsp baking powder
1 1/2 cups unsalted roasted macadamia nuts
1 cup semisweet chocolate chips
1 cup sweetened flaked dried coconut (4 oz.)

In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chopped chocolate and butter often until chocolate is melted and mixture is smooth. Remove from over water and let cool to room temperature, about 15 minutes.

In a large 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, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Bake at 350 just until firm on the edges but still soft when pressed in the middle, 8 to 10 minutes (see notes); if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, and then use a wide spatula to transfer to racks to cool completely. Makes about 42 cookies

NOTE: Take care not to over bake the cookies; their centers should remain soft and chewy.