1 1/3 cups roasted salted macadamia nuts (about 6 1/2 ounces) 1/3 cup finely grated coconut* 2 tablespoons finely diced candied orange rind (3/4 ounce) 1/4 cup finely diced crystallized ginger (about 1 1/2 ounces) 1/2 cup heavy cream 1/3 cup sugar 1/4 cup honey 4 tablespoons unsalted butter 1/4 cup all purpose flour Chocolate glaze: 3 bars (1.5 ounces each) Godiva® White Chocolate, coarsely chopped 3 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped Make Florentines: 1. Position racks in upper and lower third of oven. Preheat oven to 325ºF. Line 2 large cookie sheets with parchment paper. Have ready small metal offset spatula and 2 wire racks. 2. Place 1/3 cup macadamia nuts in bowl of food processor fitted with metal blade. Cover and pulse until nuts are coarsely ground. Remove to medium bowl. Coarsely chop remaining nuts and add to bowl. Stir in coconut, orange rind and ginger. 3. Place cream, sugar, honey and butter in small saucepan. Cook cream, sugar and honey in a medium saucepan over medium heat, stirring frequently with wooden spoon, until butter is melted and sugar is dissolved. Insert candy thermometer into pan. Increase heat and boil until thermometer registers 234ºF-238ºF (soft ball stage). Remove pan from heat. Add flour all at once and whisk until smooth. Stir in nut mixture. Transfer mixture to heatproof bowl and set aside to cool slightly. 4. Use a small ice cream scoop (or tablespoon) to drop batter about 3-inches apart on all sides onto a prepared pan, allowing a total of 6 mounds per sheet. (Batter will spread) Bake for 5 minutes, then rotate sheet and bake 5 minutes more or until cookies are bubbling and edges are deep golden brown. Remove sheet from oven. Using small offset spatula, pull in edges of each cookie to shape into approximate 3-inch round. Slide paper onto wire rack to cool. 5. Repeat until remaining batter is used up, alternating baking sheets and making sure baking sheet is completely cooled and lined with a fresh sheet of parchment paper before dropping batter onto it. Glaze Cookies: 1. Heat white and dark chocolate in separate microwave-safe bowls on MEDIUM for 1 minute 30 seconds each. Stir each until melted and smooth. Use a small offset spatula, to spread about 1 tablespoon of melted white or dark chocolate in an even layer on flat bottom of each cookie. Transfer glazed cookies, chocolate-side up to baking sheet. Let stand at room temperature until chocolate is set. These cookies are best eaten on same day they are made.

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