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Categories:Viewed: 43 - Published at: 3 years ago
Ingredients
- 7 ounces sweetened flaked coconut
- 1 cup sliced almonds or 1 cup chopped macadamia nuts
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 30 saltine crackers, finely crushed (I used Premium)
- 3 egg whites
- 2 -4 ounces semisweet chocolate (for drizzling, *white chocolate is popular with macadamia)
Method
- Heat oven to 350 degrees.
- Spread coconut and nuts in baking sheet and bake until toasted to your liking, about 10-15 minutes, stir frequently.
- Stir condensed milk and vanilla together in large bowl.
- Now stir in the coconut/nut mix along with crushed crackers & blend well (don't sneak to many tastes ;-).
- In a small bowl, use handmixer on high to beat egg whites, forming stiff peaks.
- Gently mix egg whites into coconut mixture.
- Drop by rounded tablespoons onto greased cookie sheet.
- Bake for 12-15 minutes until the edges are lightly browned.
- Remove and let cool about an hour.
- Melt chocolate in microwave safe dish for 20 seconds at a time until melted or according to package instructions.
- Drizzle over tops of macaroons or dip cookie sideways into the chocolate for a "half dip".
- Set onto waxed paper and refrigerate to set chocolate.
- Enjoy!
