| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs, Vegetables |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Shredded coconut |
| 1 |
c |
Unsalted macadamia nuts; chopped |
| 1 |
c |
Sweetened condensed milk |
| 1 |
ts |
Vanilla extract |
| 20 |
|
Premium Saltine crackers (any variety); finely crushed |
| 2 |
|
Egg whites |
|
|
Vegetable oil cooking spray |
| 6 |
oz |
Semi-sweet chocolate; chopped, melted |
INSTRUCTIONS
Place coconut and nuts on a 15.5x10.5x1-inch baking pan. Bake at 350°
until lightly toasted, about 10 minutes, stirring frequently. Cool.
In large bowl, combine milk and vanilla. Stir in coconut mixture and
crushed crackers; blend well. Beat egg whites until stiff, then gently fold
into coconut mixture. Drop by rounded tablespoonfuls onto lightly greased
baking sheet.
Bake at 350° for 12-14 minutes or until golden around edges. Cool
completely. When cool, dip cookie bottoms into melted chocolate and place
on waxed paper. Refrigerate until set.
PREMIUM SALTINE CRACKERS $10,000
BLUE RIBBON CONTEST WINNER,
GLORIA BRADLEY, NAPERVILLE, IL
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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