Directions

• 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.