Guest guest Posted May 1, 2007 Report Share Posted May 1, 2007 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. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.