Family Recipes Blog to Share Family Recipes

•    1 pkg (7 oz) coconut
•    1 tsp. vanilla
•    1 cup macadamia nuts, chopped
•    30 saltines – crushed
•     3 egg whites
•    1 can (14 oz) sweetened condensed milk
•    2 squares semi-sweet Baking chocolate
Preheat oven to 350o.  Spread coconut and macadamia nuts into 15x10x1 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.  Beat egg whites in small bowl until stiff peaks form.  Add to coconut mixture, stir in gently until well blended.  Drop rounded tablespoonfuls of the mixture 2 inches apart on lightly greased baking sheets.  Bake 12-14 minutes 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 wax paper-lined shallow pan.  Refrigerate until chocolate is set.