#1756 - Macadamia Macaroon Cookies

(by Shirley McNevich)

1 - 7oz. bag Baker's angelflake coconut
1 cup chopped macadamia nuts
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 tsp. vanilla
30 saltine crackers (crushed finely)
3 egg whites
2 squares Baker's semi-sweet baking chocolate

You will need a 15 x 10 x 1 jelly roll pan. Sprinkle the coconut all over the bottom of the pan. Sprinkle the chopped macadamia nuts all over the coconut. Bake at 350 degrees for 10 minutes or until lightly toasted (stir frequently while baking so mixture doesn't burn). Cool completely. In a bowl add condensed milk and vanilla--stir. Add coconut mixture and crushed crackers--stir until mixed. In a mixer add egg whites--beat until stiff. Add egg whites to coconut mixture--fold them in using a spoon. Scoop mixture by rounded tablespoonfuls on to greased cookie sheets 2" apart. Bake at 350 degrees for 12-14 minutes or until edges of cookies are lightly browned. Cool cookies completely. Melt chocolate according to box directions. Place cooled cookies close together on wax paper. Drizzle the melted chocolate over each cookie. When chocolate is cooled, refrigerate the cookies.