Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Flourless Chocolate-Macadamia Cookies 3.5 (32) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 15 mins Total Time: 1 hrs 10 mins Yield: 14 Intensely chocolaty--with a hint of salt from the macadamia nuts--these cookies are also gluten-free. Ingredients 3 cups confectioners' sugar ¾ cup Dutch-process cocoa powder ½ teaspoon coarse salt 5 ounces bittersweet chocolate, chopped 1 ½ cups chopped salted macadamia nuts 4 large egg whites, room temperature Directions Preheat oven to 325 degrees. Whisk together confectioners' sugar, cocoa, and salt. Stir in chocolate and nuts. Add egg whites; stir until just incorporated. 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. Print