Macadamia Chocolate Meltaways
Indulge in the rich, buttery delight of Macadamia Chocolate Meltaways, the ultimate treat for cookie lovers. These melt-in-your-mouth confections feature a tender, crumbly texture thanks to a blend of creamy unsalted butter and finely chopped macadamia nuts, paired with a luscious dark chocolate coating. With a hint of vanilla and a touch of salt to balance the sweetness, these cookies are as elegant as they are delicious. Perfectly portioned into bite-sized rounds, they’re baked to golden perfection before being dipped or drizzled in silky chocolate infused with coconut oil for a glossy finish. Ready in under 35 minutes, these nutty, chocolatey delights are ideal for holiday cookie trays, afternoon teas, or anytime snacking. Store them easily to enjoy the decadence all week long!
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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 65 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 240 grams All-purpose flour
- 0.5 teaspoons Salt
- 120 grams Macadamia nuts, finely chopped
- 180 grams Dark chocolate chips
- 1 teaspoon Coconut oil
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the unsalted butter and powdered sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture and mix until the dough comes together.
Fold in the finely chopped macadamia nuts using a spatula or spoon.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second increments, stirring after each time, until smooth.
Dip the top of each cookie into the melted chocolate or drizzle chocolate over the cookies using a spoon. Place the cookies on parchment paper and let the chocolate set completely before serving or storing.
Store the cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
4644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.8 g | 455% | |
| Saturated Fat | 168.3 g | 842% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 362.3 g | 132% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 141.4 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 1731 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
