1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Chop the macadamia nuts finely.

2. Mix the flour with cornstarch and confectioners‘ sugar in a large bowl. Add the seed from the vanilla bean pod and the cold butter (in small pieces) and knead until you get a nice smooth dough. Work quickly. Add the chopped macadamia nuts and knead them in. Form 24 small balls (about the size of a small walnut) and place them on the prepared baking sheet.

3. Use the back of a wooden spoon to make little depressions in the dough and then bake them for about 10-12 minutes. Take them out of the oven and let them cool down a bit on the baking sheet, then remove them and let them cool down completely on a wire rack.

4. Chop the chocolate coating coarsely and melt it carefully and slowly – you can do that in a heatproof bowl over a pot with simmering water or in several steps in the microwave. Mix the chocolate until smooth, then let it cool down again – it should not be too runny. Use a spoon or fill the melted chocolate in a piping bag and fill the depressions in the cookies with chocolate. Let it dry completely.