Macadamia nuts, chocolate and coconut. How can you go wrong?
1/4 cup (1/8 pound) Challenge Butter
8 ounces bittersweet or semisweet chocolate,
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon baking powder
1 1/2 cups unsalted macadamia
1 cup semisweet chocolate chips
1 cup (4 ounces) sweetened flaked dried
In a heatproof bowl set over (but not touching) barely simmering water in a pan,
stir 1/4 cup butter and bittersweet chocolate often until mixture is melted and
In a large bowl, with a mixer on high speed, beat sugar, eggs, and vanilla until
Add chocolate mixture and beat until well blended.
Stir in flour and baking powder, then beat just until moistened.
Stir in macadamia nuts, chocolate chips, and coconut.
Drop dough in 1-tablespoon portions about 2 inches apart on buttered 12 x 15-inch
Bake clusters in a 350 degrees 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.
Let clusters cool on sheets for 5 minutes, then use a wide spatula to transfer
to racks to cool completely.
Take care not to over-bake them; their centers should remain soft and chewy.
Source: Recipe developed by Sunset Magazine Test Kitchens for Baking with Challenge