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“A variation of macadamia macaroons.”
READY IN:
29mins
SERVES:
12-14
YIELD:
14 cookies
UNITS:
US

Ingredients Nutrition

  • 2 12 cups shredded coconut
  • 1 cup unsalted macadamia nuts, chopped
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 20 saltine crackers, any variety, finely crushed
  • 2 egg whites
  • vegetable oil cooking spray
  • 6 ounces semisweet chocolate, chopped, melted

Directions

  1. Place coconut and nuts on a 15x5x10 inch baking pan.
  2. Bake at 350 degrees until lightly toasted, about 10 minutes, stirring frequently. Cool.
  3. In large bowl, combine milk and vanilla. Stir in coconut mixture and crushed crackers; blend well. Beat egg whites until stiff, then gently fold into coconut mixture. Drop by rounded tablespoonfuls onto lightly greased baking sheet.
  4. Bake at 350 degrees for 12 to 14 minutes or until golden around edges. Cool completely. When cool, dip cookie bottoms into melted chocolate and place on waxed paper. Refrigerate until set.

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