Ingredients:
7 ounces sweetened flaked coconut
1 cup sliced almonds or 1 cup chopped macadamia nuts
1 (14 ounce) cans 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)
Directions:
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!
Servings: Serve
Time preparation: 20 min.
Time total: 130 min.