7 ounce package sweetened flaked coconut
1 cup dry roasted macadamia baking pieces, Mauna Loa is what she used
1 can (14 ounce) sweetened condensed milk
1/2 t vanilla extract
1 sleeve of saltine crackers, (about 30) finely crushed, she used Nabisco
3 egg whites
6 ounces of white chocolate baking squares, Bakers brand
Preheat oven to 350 degrees. Line a 15 x 10 inch jelly roll pan with parchment paper. Spread coconut and macadamia pieces in a single layer in prepared jelly roll pan. Bake, stirring frequently, for 10 - 12 minutes, or until lightly toasted.
In a large bowl, combine condensed milk and vanilla. Stir in coconut mixture and cracker crumbs. Stirring until well combined.
In a medium bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Gently stir into coconut mixture. Spoon tablespoon size of the mixture on cookie sheets that have been sprayed with Pam. Place them 2 inches apart.
Bake for 12 - 14 minutes or until edges of cookies are lightly golden. Remove to wire racks; cool completely (about 1 hour). Melt chocolate according to package directions; drizzle over cookies. Chill until chocolate is set (about 30 minutes).
I have to say, they were not a cookie I had a lot of faith in, but they tell me if you like coconut, you will LOVE these. They loved them so much, I made them again a week later. LOL It's always a good thing when they like what you bake!