INGREDIENTS

  • Coconut

    2 ½ cups – shredded

  • Macadamia nuts

    1 cup – unsalted – chopped

  • Condensed milk

    1 can – sweetened

  • Vanilla extract

    1 teaspoon

  • Saltine crackers

    20 – finely crushed

  • Egg Whites

    2

  • Vegetable oil

    1 tablespoon

  • Bittersweet chocolate

    6 ounces – chopped and melted

PREPARATION

  1. In 350F oven toast coconut and macadamia nuts for 10 minutes.
  2. Stir often and allow to cool.
  3. Combine milk and vanilla in large bowl.
  4. Add in coconut mixture and crushed crackers, Blend together well.
  5. Beat egg whites till stiff then gently fold into coconut mixture.
  6. Lightly grease baking sheet and drop tablespoon of cookie mixture onto sheet.
  7. Bake 350F oven for 12- 14 minutes.
  8. Cool completely.
  9. When cooled dip in melted chocolate.
  10. Refrigerate until set enjoy enjoy enjoy. .