Premium Macadamia Macaroons

• (7 ounce) package coconut flakes↗1 ounce

  (7 ounce)

• cup macadamia nuts, chopped↗1 cup

  chopped

• (14 ounce) can sweetened condensed milk↗1 ounce

  (14 ounce)

• teaspoon vanilla extract↗1 teaspoon
• saltine crackers, finely crushed↗30

  finely crushed

• egg whites↗3
• (1 ounce) semi-sweet chocolate baking squares↗2 ounce

  (1 ounce)

Step-by-step instructions

1. 1

   Preheat oven to 350°F

2. 2

   Mix coconut and nuts and spread across a 15x10x1 inch baking pan. Bake 10 minutes or until lightly toasted, stirring frequently. Allow to cool completely. Can be made ahead of time.

3. 3

   Reheat oven to 350°F Mix milk and vanilla in large bowl. Add coconut mixture and cracker crumbs and mix well.

4. 4

   Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Add to coconut mixture, stirring gently until well blended.

5. 5

   Drop rounded tablespoons of the coconut mixture, 2 inches apart, on lightly greased baking sheets.

6. 6

   Bake 12-14 minutes or until edges of cookies are lightly browned. Remove to wire racks and allow to completely cool.

7. 7

   Melt chocolate in microwave oven and, using a teaspoon, drizzle over cookies. Place cookies in wax-lined shallow pan and refrigerate until chocolate has set.