This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 - 7oz. bag Baker's angelflake coconut
1 cup macadamia nuts (chop after measuring)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 tsp. vanilla
30 salted saltine crackers (finely crushed)
3 egg whites
2 squares Baker's semi-sweet baking chocolate
In a Ziploc bag add crackers--close the bag and crush them with a rolling pin-
-set aside. In a mixer add egg whites--beat until stiff--set aside. Grease a 9 x
13 cake pan--spread the chopped macadamia nuts and coconut on the
bottom of the greased cake pan. Bake/stir at 350 degrees for a few minutes
until they are lightly browned. Remove from oven and set them aside to cool.
In a bowl add condensed milk and vanilla--stir. Add cooled coconut/nuts and
crushed crackers--stir until mixed. Add egg whites to condensed milk
mixture--stir. Drop by rounded spoonfuls on to greased cookie sheets. Bake
at 350 degrees for 11-14 minutes or until lightly browned. Cool cookies
completely, and then melt chocolate according to box directions. Use a
spoon to drizzle melted chocolate on each cookie. Once chocolate has
cooled, refrigerate them.