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Flourless Chocolate-Macadamia Cookies
Credit:
Johnny Miller
Recipe Summary
prep: 15 mins
total: 1 hr 10 mins
Yield: Makes 14
Ingredients
Ingredient Checklist
3 cups confectioners’ sugar
3/4 cup Dutch-process cocoa powder
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped salted macadamia nuts
4 large egg whites, room temperature
Gallery
Flourless Chocolate-Macadamia Cookies
Credit:
Johnny Miller
Recipe Summary
prep: 15 mins
total: 1 hr 10 mins
Yield: Makes 14
Gallery
Flourless Chocolate-Macadamia Cookies
Credit:
Johnny Miller
Flourless Chocolate-Macadamia Cookies
Credit:
Johnny Miller
Flourless Chocolate-Macadamia Cookies
Recipe Summary
prep: 15 mins
total: 1 hr 10 mins
Yield: Makes 14
Recipe Summary
prep: 15 mins
total: 1 hr 10 mins
Yield: Makes 14
prep: 15 mins
total: 1 hr 10 mins
prep:
15 mins
total:
1 hr 10 mins
Yield: Makes 14
Makes 14
Ingredients
Ingredients
- 3 cups confectioners’ sugar
- 3/4 cup Dutch-process cocoa powder
- 1/2 teaspoon coarse salt
- 5 ounces bittersweet chocolate, chopped
- 1 1/2 cups chopped salted macadamia nuts
- 4 large egg whites, room temperature
Directions
Preheat oven to 325 degrees. Whisk together confectioners’ sugar, cocoa, and salt. Stir in chocolate and nuts. Add egg whites; stir until just incorporated.
Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, 22 to 25 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks; let cookies cool completely.
Reviews (4)
Add Rating & Review
32 Ratings
5 star values:
12
4 star values:
5
3 star values:
6
2 star values:
6
1 star values:
3
Reviews (4)
Add Rating & Review
32 Ratings
5 star values:
12
4 star values:
5
3 star values:
6
2 star values:
6
1 star values:
3
Add Rating & Review
32 Ratings
5 star values:
12
4 star values:
5
3 star values:
6
2 star values:
6
1 star values:
3
32 Ratings
5 star values:
12
4 star values:
5
3 star values:
6
2 star values:
6
1 star values:
3
32 Ratings
5 star values:
12
4 star values:
5
3 star values:
6
2 star values:
6
1 star values:
3
- 5 star values:
- 12
- 4 star values:
- 5
- 3 star values:
- 6
- 2 star values:
- 6
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
12/09/2013
Whisk the egg whites to soft peaks? Just add? Dough dry as a bone or sticky? These never crackled, the dough was so tough and dry I had to knead it like bread dough to make sure everything was incorporated. Poorly written recipe that gives no indication of how to achieve the desired result. And macadamia s aren't cheap, so not worth messing around with in hopes of getting it right.
Martha Stewart Member
Rating: 5 stars
08/26/2012
I divided the recipe by four and made four cookies for dessert last night in almost no time. I didn't want any "extras" on my hips!
I didn't wisk or beat the egg white at all and they turned out perfect. . . crispy on the outside and chewy in the middle. This will be my go to need a chocolate fix recipe.
Martha Stewart Member
Rating: Unrated
08/25/2012
These cookies are very chocolatey and chewy. They came out perfectly for me. I did mix the egg whites a bit, but didn't make them stiff peaks. I think the trick was to have them at room temperature. I'm taking these to a party tonight and I expect them to be a hit.
Martha Stewart Member
Rating: Unrated
08/13/2012
I think a step must have been left out of this recipe. Perhaps the egg whites were supposed to be beaten to stiff peaks before adding them to the rest of the mixture? My cookies never got cracks in the top and were flat as pancakes. By trying to continue baking them until they got cracks in the top they got overcooked. I think these should be delicious, based on the ingredients, but they don't work as described.
Martha Stewart Member
Rating: Unrated
12/09/2013
Whisk the egg whites to soft peaks? Just add? Dough dry as a bone or sticky? These never crackled, the dough was so tough and dry I had to knead it like bread dough to make sure everything was incorporated. Poorly written recipe that gives no indication of how to achieve the desired result. And macadamia s aren't cheap, so not worth messing around with in hopes of getting it right.
Rating: Unrated
Rating: 5 stars
08/26/2012
I divided the recipe by four and made four cookies for dessert last night in almost no time. I didn't want any "extras" on my hips!
I didn't wisk or beat the egg white at all and they turned out perfect. . . crispy on the outside and chewy in the middle. This will be my go to need a chocolate fix recipe.
Rating: 5 stars
Rating: Unrated
08/25/2012
These cookies are very chocolatey and chewy. They came out perfectly for me. I did mix the egg whites a bit, but didn't make them stiff peaks. I think the trick was to have them at room temperature. I'm taking these to a party tonight and I expect them to be a hit.
Rating: Unrated
08/13/2012
I think a step must have been left out of this recipe. Perhaps the egg whites were supposed to be beaten to stiff peaks before adding them to the rest of the mixture? My cookies never got cracks in the top and were flat as pancakes. By trying to continue baking them until they got cracks in the top they got overcooked. I think these should be delicious, based on the ingredients, but they don't work as described.
All Reviews for Flourless Chocolate-Macadamia Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Flourless Chocolate-Macadamia Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
