MACADAMIA MACAROONS

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Macadamia Macaroons image

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

Provided by My Food and Family

Categories     Nuts

Time 54m

Yield Makes about 3 doz. or 36 servings, 1 cookie each.

Number Of Ingredients 7

1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
1 cup PLANTERS Macadamias, chopped
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla
30 saltine crackers, finely crushed (about 2 cups)
3 egg whites
2 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 350°F.
  • Spread coconut and macadamias into 15x10x1-inch pan. Bake 10 min. or 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 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.
  • 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.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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