- 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
1In 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.
2In a large bowl, with a mixer on high speed, beat sugar, eggs, and vanilla until smooth.
3Add chocolate mixture and beat until well blended.
4Stir in flour and baking powder, then beat just until moistened.
5Stir in macadamia nuts, chocolate chips, and coconut.
6Drop dough in 1-Tablespoon portions about 2 inches apart on buttered 12" x 15" baking sheets.
7Bake 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.
8Let 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.