I saw this recipe for Coconut Macadamia Macaroons on a Nabisco saltine cracker box and it sounded quite odd. Coconut macaroons made with saltine crackers? Weird, I thought, so I had to put it to the test.
The verdict: AMAZING! Quick, easy and delicious, and it only uses 7 ingredients! You really can’t taste a trace of the crackers.
1 (7 ounce) package coconut flakes
1 cup macadamia nuts, chopped
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
30 saltine crackers, finely crushed
3 egg whites
2 (1 ounce) semi-sweet chocolate baking squares
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Preheat oven to 350°F. Toast the coconut and nuts on a 1 inch baking pan or cookie sheet for about 10 minutes or until lightly toasted, stirring frequently. Allow to cool completely.
Mix milk and vanilla in large bowl, then add the coconut mixture and cracker crumbs and mix well. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Add it to coconut mixture, stirring gently until well blended. Note: I do not have a mixer, so I had to whip my egg whites manually. My right arm really got a workout that night!
Drop rounded tablespoons of the coconut 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 and allow to completely cool.
Melt chocolate in microwave oven and, using a teaspoon, drizzle over cookies. Place them in the refrigerator until the chocolate has set. Enjoy!