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1222 - Coconut Macadamia Cookies #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1222 - Coconut Macadamia Cookies #

(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.


 

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