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Chocolate Macadamia Macaroons (Hawaiian)

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Chocolate Macadamia Macaroons

 

2 1/2 cups shredded coconut

1 cup unsalted macadamia nuts; chopped

1 cup sweetened condensed milk

1 tsp. vanilla extract

20 saltine crackers, any variety, finely crushed

2 egg whites

vegetable oil cooking spray

6 ozs. semi-sweet chocolate, chopped, melted

 

Place coconut and nuts on a 15x5x10 inch baking pan.

Bake at 350 degrees until lightly toasted, about 10

minutes, stirring frequently. Cool.

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.

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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