8 ounces bittersweet chocolate, roughly chopped
1/4 cup unsalted butter
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 roasted macadamia nuts
1 cup semisweet chocolate chips
1 cup sweetened flaked coconut
Preheat oven to 350°.
Line baking pans with silicone liners or parchment paper.
Place bittersweet chocolate and butter in a microwave-safe bowl.
Heat at half-power in microwave in 30-second increments until butter has melted and chocolate melts when stirred.
Set aside to cool.
Using an electric mixer on medium speed, beat sugar, eggs, and vanilla until smooth.
Add chocolate mixture, and continue mixing until well-blended.
Reduce mixer speed to low and add flour and baking powder.
Mix just until combined.
Stir in macadamias, chocolate chips, and coconut.
Drop dough by tablespoonfuls onto prepared pans, leaving about 2 inches of space between each cookie.
Bake 8 to 10 minutes, or until edges are firm but middles are still soft. Do not overbake.
Cool on pans for 5 minutes. Then, transfer cookies to wire racks to cool completely.