Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats and set aside.

In a large mixing bowl, combine the cake mix and baking powder. Using a hand mixer, add the melted butter and eggs to the bowl and beat on low until fully incorporated.

Fold in the macadamia nuts.

Chill the dough for 30 minutes in the fridge.

Use a cookie scoop or spoon to drop 1.5 tablespoon sized balls on the baking sheets. Space the balls a few inches apart to allow for spread.

Bake for 8 to 10 minutes or until the tops are set.

Allow the cookies to cool on the cookie sheet for 3 minutes before transferring to a cooling rack to cool completely.

As the cookies bake, prepare the frosting. In a mixing bowl, beat the butter until smooth and creamy. Then add the powdered sugar a little at a time until well incorporated and frosting is smooth and spreadable.

Once the cookies have cooled, use a small icing spatula to frost about 1 tablespoon of frosting on each cookie. Add a chocolate candy melt and 3 chocolate chips to make the bear paws. Cover the rest of the frosting with coconut shreds, avoiding the paws.