These rich drop cookies taste amazingly like chocolate-covered macadamia nut candies, which is the effect Elsie Chan was after. Take care not to overbake them; their centers should remain soft and chewy.
8 ounces bittersweet or semisweet chocolate, chopped
About 1/4 cup (1/8 lb.) butter or margarine
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1 1/2 cups unsalted macadamia nuts
1 cup semisweet chocolate chips
1 cup sweetened flaked dried coconut (4 oz.)
How to Make It
In a heatproof bowl set over (but not touching) barely simmering water in a pan, stir bittersweet chocolate and 1/4 cup butter often until mixture is melted and smooth.
In a large bowl, with a mixer on high speed, beat sugar, eggs, and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.
Drop dough in 1-tablespoon portions about 2 inches apart on buttered 12- by 15-inch baking sheets.
Bake cookies in a 350° 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. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.