No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Flourless Chocolate-Macadamia Cookies

  • prep: 15 mins
    total time: 1 hour 10 mins
  • yield: Makes 14
Photography: Johnny Miller

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

Cook's Note

Cookies can stored in an airtight container 3 days.

Directions

  1. Step 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. Step 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.

Source
Martha Stewart Living, July 2012

Reviews (4)

  • 9 Dec, 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.

  • 26 Aug, 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.

  • 25 Aug, 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.

  • 13 Aug, 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.