A quick chocolate fix…: Chocolate-Macademia Cookies

When caught up in the Holiday-Baking-Frenzy, we all get tired of the labor-intensive decorated cookies and need a few basic-yet-delicious recipes.

These drop cookies are prepared in a few minutes and bake to a crunchy but soft delight. Martha did it again..

Flourless Chocolate-Macadamia Cookies

Prep Time 15 minutes

  • Total Time 1 hour 10 minutes
  • Yield Makes 14

You’ll need:

  • 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


  1. Preheat oven to 325 degrees. Whisk together confectioners’ sugar, cocoa, and salt. Stir in chocolate and nuts. Add egg whites; stir until just incorporated.
  2. 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.


Cookies can stored in an airtight container 3 days.

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