Chocolate-Macadamia Nut Clusters


30 minutes


10 minutes




  • ¼ cup (⅛ lb.) Challenge Butter
  • 8 ounces bittersweet or semisweet chocolate, chopped
  • 1 cup sugar
  • 2 large eggs
  • 1½ teaspoons vanilla
  • 3 Tablespoons all-purpose flour
  • ¼ teaspoon baking powder
  • 1½ cups unsalted macadamia nuts
  • 1 cup semisweet chocolate chips
  • 1 cup (4 oz.) sweetened flaked dried coconut


  • 1
    In a heatproof bowl set over (but not touching) barely simmering water in a pan, stir ¼ cup butter and bittersweet chocolate often until mixture is melted and smooth.
  • 2
    In a large bowl, with a mixer on high speed, beat sugar, eggs, and vanilla until smooth.
  • 3
    Add chocolate mixture and beat until well blended.
  • 4
    Stir in flour and baking powder, then beat just until moistened.
  • 5
    Stir in macadamia nuts, chocolate chips, and coconut.
  • 6
    Drop dough in 1-Tablespoon portions about 2 inches apart on buttered 12" x 15" baking sheets.
  • 7
    Bake clusters in a 350°F regular or convection oven just until firm on the edges but still soft when pressed in the middle, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking.
  • 8
    Let clusters cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
  •  !
    Take care not to overbake them; their centers should remain soft and chewy.