Macadamia Macaroons

Ingredients

• 3  egg whites 
• 7 oz baker's angel flake coconut 
• 1 cup planters macadamias chopped
• 2 cups saltines crushed finely
• 2 oz baker's semi-sweet chocolate 
• 14 oz condensed milk sweetened canned
• 1 tsp vanilla 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender

Directions

1. Heat oven to 350F.
2. Spread coconut and macadamias into 15x10x1-inch pan.
3. Bake 10 min. or until lightly toasted, stirring frequently. Cool.
4. Combine milk and vanilla in large bowl.
5. Add coconut mixture and cracker crumbs; mix well. Beat egg whites in small bowl with mixer on high speed until stiff peaks form.
6. Add to coconut mixture; stir gently until well blended. Drop rounded tablespoonfuls of dough, 2 inches apart, on lightly greased baking sheets.
7. Bake 12 to 14 min. or until edges of cookies are lightly browned.
8. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over cookies.
9. Place in waxed paper-lined shallow pan. Refrigerate until chocolate is set.