Macadamia Macaroons

Name: Macadamia Macaroons
Prep time: 54 min
Cook time: 54 min
Total time: 54 min
Yield: 54
Cuisine: Mexican
Ingredients: 3 egg whites; 198 grams pkg. BAKERS ANGEL FLAKE Coconut; 237 milliliters PLANTERS Macadamias, chopped; 473 milliliters 30 saltine crackers, finely crushed (about; 57 grams BAKERS Semi-Sweet Chocolate; 397 grams can sweetened condensed milk; 1 teaspoon vanilla

Macadamia Macaroons might be just the Mexican recipe you are searching for. One portion of this dish contains approximately 2g of protein, 6g of fat, and a total of 84 calories. This recipe serves 54. Head to the store and pick up vanilla, baker's angel flake coconut, planters macadamias, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 54 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Spread coconut and macadamias into 15x10x1-inch pan.

Ingredients you will need

Macadamia Nuts

Coconut

Spread

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Frying Pan

Bake 10 min. or until lightly toasted, stirring frequently. Cool.

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Oven

Combine milk and vanilla in large bowl.

Ingredients you will need

Vanilla

Milk

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Bowl

Add coconut mixture and cracker crumbs; mix well. Beat egg whites in small bowl with mixer on high speed until stiff peaks form.

Ingredients you will need

Cracker Crumbs

Egg Whites

Coconut

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Blender

Bowl

Add to coconut mixture; stir gently until well blended. Drop rounded tablespoonfuls of dough, 2 inches apart, on lightly greased baking sheets.

Ingredients you will need

Coconut

Dough

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Baking Sheet

Bake 12 to 14 min. or until edges of cookies are lightly browned.

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Oven

Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over cookies.

Ingredients you will need

Chocolate

Place in waxed paper-lined shallow pan. Refrigerate until chocolate is set.

Ingredients you will need

Chocolate

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

egg whites 198grams

pkg. BAKER'S ANGEL FLAKE Coconut 237milliliters

PLANTERS Macadamias, chopped 473milliliters

30 saltine crackers, finely crushed (about 57grams

BAKER'S Semi-Sweet Chocolate 397grams

can sweetened condensed milk 1teaspoon

vanilla

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.