Rich cocoa and buttery macadamia nuts make up these light and airy cookies. You'll definitely want to make more than one batch.
3 cups confectioners' sugar
7 teaspoons cocoa powder
2 teaspoons all-purpose flour
3 egg whites
8 ounces unsalted macadamia nuts
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Combine the confectioners' sugar, cocoa powder, and flour in a mixing bowl. Stir to combine. Add the egg whites and beat on medium speed with an electric mixer for 2 minutes.
Stir in the macadamia nuts by hand.
Drop the cookie batter onto the parchment paper by teaspoonfuls. Place the baking sheets in the oven and bake at 350 degrees F for 12 minutes or until the cookies are lightly browned.
Remove the baking sheets from the oven and let the cookies cool on them for 10 minutes before removing them to a cooling rack.
Store the chocolate macadamia nut cookies in an airtight container at room temperature or freeze.
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