These are basically like homemade macaroons, but way better. They have a chewy, toasted coconut and dark chocolate combo, kind of like an Almond Joy, but with fancy macadamia nuts instead. The saltines keep them from being too sweet. That salty, buttery crunch cuts through the rich condensed milk. These macaroons have crispy edges and a soft, chewy middle, and they’re really good!"
Ingredients
- ▢ — 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
Instructions
- ▢ — Preheat oven to 350 degrees.
- ▢ — Spread coconut and macadamias into 15 by 10 by 1 inch baking pan.
- ▢ — Bake 10 minutes until lightly toasted, stirring frequently. Cool.
- ▢ — Combine milk and vanilla in large bowl.
- ▢ — Add coconut mixture and cracker crumbs. Mix well.
- ▢ — Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.
- ▢ — Add to coconut mixture.
- ▢ — Stir gently until well blended.
- ▢ — Drop rounded tablespoons of the coconut mixture, 2 inches apart, on lightly greased baking sheets.
- ▢ — Bake 12 to 14 minutes or until edges of cookies are lightly browned.
- ▢ — Remove to wire racks; cool completely.
- ▢ — Melt chocolate as directed on package; drizzle over cookies.
- ▢ — Place in wax paper-lined shallow pan. Refrigerate until chocolate is set.
