Chocolate-Macadamia Nut Clusters


30 minutes


10 minutes





  • ¼ cup (⅛ pound) 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 ounce) 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 12×15-inch 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.

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