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Ingredients
- 8 ounce bittersweet or possibly semisweet chocolate minced
- 1/4 c. butter or possibly margarine - (1/8 lb)
- 1 c. sugar
- 2 lrg Large eggs
- 1 1/2 tsp vanilla
- 3 Tbsp. all-purpose flour
- 1/4 tsp baking pwdr
- 1 1/2 c. unsalted macadamia nuts
- 1 c. semisweet chocolate chips
- 1 c. sweetened flaked dry coconut - (4 ounce)
Directions
- In a heatproof bowl set over (but not touching) barely simmering water in a pan, stir bittersweet chocolate and 1/4 c. butter often till mix is melted and smooth.
- In a large bowl, with a mixer on high speed, beat sugar, Large eggs, and vanilla till smooth. Add in chocolate mix and beat till well blended. Stir in flour and baking pwdr, then beat just till moistened. Stir in macadamia nuts, chocolate chips, and coconut.
- Drop dough in 1-Tbsp. portions about 2 inches apart on buttered 12- by 15-inch baking sheets.
- Bake cookies in a 350 degree regular or possibly convection oven just till hard on the edges but still soft when pressed in the middle, 8 to 10 min; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cold on sheets for 5 min, then use a wide spatula to transfer to racks to cold completely.
- This recipe yields about 3 1/2 dozen cookies.
- Comments: These rich drop cookies taste amazingly like chocolate-covered macadamia nut candies, that is the effect Elsie Chan was after. Take care not to overbake them; their centers should remain soft and chewy.
- Yield: 3 1/2 dozen
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