Chocolate-Macadamia Nut Clusters

Chocolate-Macadamia Nut Clusters

Chocolate-Macadamia Nut Clusters

Ingredients

  1. ¼ cup (⅛ lb.) Challenge Butter
  2. 8 ounces bittersweet or semisweet chocolate, chopped
  3. 1 cup sugar
  4. 2 large eggs
  5. 1½ teaspoons vanilla
  6. 3 Tablespoons all-purpose flour
  7. ¼ teaspoon baking powder
  8. 1½ cups unsalted macadamia nuts
  9. 1 cup semisweet chocolate chips
  10. 1 cup (4 oz.) sweetened flaked dried coconut

Directions

  1. Step 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. Step 2

    In a large bowl, with a mixer on high speed, beat sugar, eggs, and vanilla until smooth.

  3. Step 3

    Add chocolate mixture and beat until well blended.

  4. Step 4

    Stir in flour and baking powder, then beat just until moistened.

  5. Step 5

    Stir in macadamia nuts, chocolate chips, and coconut.

  6. Step 6

    Drop dough in 1-Tablespoon portions about 2 inches apart on buttered 12" x 15" baking sheets.

  7. Step 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. Step 8

    Let clusters cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Note: Take care not to overbake them; their centers should remain soft and chewy.

Source: Recipe developed by Sunset Magazine Test Kitchens for Baking with Challenge Butter

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