PREMIUM Macadamia Macaroons

Toasted macadamias add crunch to these classic coconut drop cookies. The cookies are drizzled with melted chocolate for a special touch.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 1 pkg. (7 oz.) flaked coconut
  • 1 cup macadamia nuts, chopped
  • 1 can (14 oz.) sweetened condensed milk
  • 1 tsp. vanilla
  • 30 PREMIUM Saltine Crackers, finely crushed (about 2 cups)
  • 3 egg white s
  • 2 oz. semi-sweet baking chocolate

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

Spread coconut and macadamias into 15x10x1-inch pan. Bake 10 min. or until lightly toasted, stirring frequently. Cool.

3

Combine milk and vanilla in large bowl. Add coconut mixture and cracker crumbs; mix well. Beat egg whites in small bowl with mixer on high speed until stiff peaks form. Add to coconut mixture; stir gently until well blended. Drop rounded tablespoonfuls of dough, 2 inches apart, on lightly greased baking sheets.

4

Bake 12 to 14 min. 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 waxed paper-lined shallow pan. Refrigerate until chocolate is set.