Secret Ingredient Macaroons With Macadamias or Almonds

“I saw this recipe on the side of my box of Premium (R) saltine crackers. File this under things that make you go Hmm.... and Yum! Saltines??! I just had to try it and wasn't disappointed. These are sweet and moist. I made half the recipe for a small get together, used sliced almonds, 2 egg whites and made them just a bit bigger than called for and it made a bakers dozen. The recipe is for the full quantity. Time includes 1 hour cooling time before chocolate goes on and a 15 minutes of chill time after the chocolate. If you love chocolate with your coconut I suggest doubling the quantity of chocolate and doing a "half-dip" or pulling a surprize frosting the bottoms. ps *thanks for the correction! :-)”
2hrs 10mins
26 cookies

Ingredients Nutrition

  • 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)


  1. Heat oven to 350 degrees.
  2. Spread coconut and nuts in baking sheet and bake until toasted to your liking, about 10-15 minutes, stir frequently.
  3. Stir condensed milk and vanilla together in large bowl.
  4. Now stir in the coconut/nut mix along with crushed crackers & blend well (don't sneak to many tastes ;-).
  5. In a small bowl, use handmixer on high to beat egg whites, forming stiff peaks.
  6. Gently mix egg whites into coconut mixture.
  7. Drop by rounded tablespoons onto greased cookie sheet.
  8. Bake for 12-15 minutes until the edges are lightly browned.
  9. Remove and let cool about an hour.
  10. Melt chocolate in microwave safe dish for 20 seconds at a time until melted or according to package instructions.
  11. Drizzle over tops of macaroons or dip cookie sideways into the chocolate for a "half dip".
  12. Set onto waxed paper and refrigerate to set chocolate.
  13. Enjoy!

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