New This Month

Flourless Chocolate-Macadamia Cookies


Intensely chocolaty--with a hint of salt from the macadamia nuts--these cookies are also gluten-free.

  • Prep:
  • Total Time:
  • Yield: Makes 14

Photography: Johnny Miller

Source: Martha Stewart Living, July 2012


  • 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.

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