Macadamia Macaroons

1 (7 oz.) pkg. flake coconut
1 C. macadamias, chopped
1 (14 oz.) can sweetened, condensed milk
1 tsp. vanilla
30 saltine crackers, finely crushed
3 egg whites
2 squares semi-sweet baking chocolate

  1. Preheat oven to 350 degrees F.
  2. Spread coconut and macadamias into 15 x 10 x 1 inch baking pan. Bake 10 minutes or until lightly toasted, stirring frequently. Cool. Combine milk and vanilla in large bowl. Add coconut mixture and cracker crumbs; mix well.
  3. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Add to coconut mixture; stir gently until well blended. Drop rounded tablespoonfuls of the coconut mixture, 2 inches apart, on lightly greased baking sheets.
  4. Bake 12-14 minutes or until edges of cookies are lightly browned. Remove to wire racks; cool completely.
  5. Melt chocolate as directed on pkg.; drizzle over cookies.
  6. Place in wax paper-lined shallow pan. Refrigerate until chocolate is set. Makes 3 dozen.

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