Macadamia Macaroons

Macadamia Macaroons
Recipe type: Cookies
Toasted macadamias macaroons add a satisfying crunch to classic coconut drop cookies, drizzled with melted chocolate for that special touch.
  • 1 pkg.(7oz.) Baker's Angel Flake coconut
  • 1 cup Planters Macadamia nuts (chopped)
  • 1 can (14oz.) sweetened condensed milk
  • 1 tsp. vanilla
  • 30 Premium saltine crackers,finely crushed
  • 3 egg whites
  • 2 squares Baker's semi-sweet baking chocolate
  1. Preheat oven to 350 degrees.
  2. Spread coconut and macadamias into 15 by 10 by 1 inch baking pan.
  3. Bake 10 minutes until lightly toasted, stirring frequently. Cool.
  4. Combine milk and vanilla in large bowl.
  5. Add coconut mixture and cracker crumbs. Mix well.
  6. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.
  7. Add to coconut mixture.
  8. Stir gently until well blended.
  9. Drop rounded tablespoons of the coconut mixture, 2 inches apart, on lightly greased baking sheets.
  10. Bake 12 to 14 minutes or until edges of cookies are lightly browned.
  11. Remove to wire racks; cool completely.
  12. Melt chocolate as directed on package; drizzle over cookies.
  13. Place in wax paper-lined shallow pan. Refrigerate until chocolate is set.

Macadamia Macaroons

About Peggy

Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.

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