Chocolate Macadamia Macaroons

1. 1

   Place coconut and nuts on a 15x5x10 inch baking pan.

2. 2

   Bake at 350 degrees until lightly toasted, about 10 minutes, stirring frequently.

3. 3

   Cool.

4. 4

   In large bowl, combine milk and vanilla.

5. 5

   Stir in coconut mixture and crushed crackers; blend well.

6. 6

   Beat egg whites until stiff, then gently fold into coconut mixture.

7. 7

   Drop by rounded tablespoonfuls onto lightly greased baking sheet.

8. 8

   Bake at 350 degrees for 12 to 14 minutes or until golden around edges.

9. 9

   Cool completely.

10. 10

    When cool, dip cookie bottoms into melted chocolate and place on waxed paper.

11. 11

    Refrigerate until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.