Chocolate-Macadamia Nut Clusters

Macadamia nuts, chocolate and coconut. How can you go wrong?

Chocolate-Macadamia Nut Clusters

Take care not to over-bake them; their centers should remain soft and chewy.


  • 1/4 cup (1/8 pound) Challenge Butter
  • 8 ounces bittersweet or semisweet chocolate, chopped
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 1/2 cups unsalted macadamia nuts
  • 1 cup semisweet chocolate chips
  • 1 cup (4 ounces) sweetened flaked dried coconut


  1. 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 smooth.
  2. In a large bowl, with a mixer on high speed, beat sugar, eggs, and vanilla extract 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-inch baking sheets.
  7. 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.
  8. Let clusters cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

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

Recipe and photo used with permission from: Challenge Dairy