These coconut macadamia macaroons are so easy to make, and they are absolutely delicious! Try out this recipe for chocolate coconut haystacks with macadamia nuts.
Coconut Macadamia Macaroons
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! In these haystack coconut cookies, you really can’t taste a trace of the crackers, yet there is a saltiness to this recipe that is perfect. Here is the coconut macaroons recipe, try it at home and I promise, you’ll love it!
Easy coconut macadamia macaroons recipe
- 1 – 7 oz. package coconut flakes
- 1 cup macadamia nuts, chopped
- 1 – 14 oz. can of sweetened condensed milk
- 1 teaspoon vanilla extract
- 30 saltine crackers, finely crushed
- 3 egg whites
- 2 – 1 oz. semi-sweet chocolate baking squares
How to make coconut macaroons
Preheat oven to 350°F. Spread the coconut and macadamia nuts onto a cookie sheet and toast for about 10 minutes or until lightly toasted, stirring frequently. Allow the mixture to cool completely.
Let’s get started with these chocolate coconut haystacks! Mix milk and vanilla in a large bowl, then add the coconut mixture and cracker crumbs and mix well. Beat egg whites in a small bowl with electric mixer on high speed until stiff peaks form. Add it to coconut mixture, stirring gently until well blended.
*Note: I did 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 the microwave oven and, using a teaspoon, drizzle over cookies. Place them in the refrigerator until the chocolate has set.