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| 2½ cups |
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Shredded coconut |
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| 1 cup |
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Unsalted macadamia nuts, chopped |
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| 1 cup |
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Sweetened condensed milk (not evaporated) |
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| 1 tsp |
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Vanilla |
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| 20 |
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Saltine crackers, finely crushed (see note) |
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| 2 |
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Egg whites |
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| 6 oz |
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Semi-sweet chocolate, chopped and melted |
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| 1 |
Preheat oven to 350° |
| 2 |
Place coconut and chopped nuts on a large baking pan. Bake until lightly toasted, about 10 minutes, stirring frequently. Cool |
| 3 |
In a large bowl, combine condensed milk and vanilla. Stir in coconut, nuts and crushed crackers. Blend well. |
| 4 |
Beat egg whites until stiff; gentle fold into coconut mixture. |
| 5 |
Drop by rounded tablespoon onto a lightly greased baking sheet. Bake for 10-12 minutes until golden around the edges. Remove from pan and cool. |
| 6 |
When cool, dip cookie bottoms into melted chocolate and place on sheets of waxed paper. Refrigerate until chocolate is set, then peel away from paper. |
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| Yield: About 3 dozen cookies |
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| Cooking Tips |
| NOTE: To crush the crackers, use a food processor or place in a sealed plastic bag and crush with a rolling pin. |
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