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Macadamia Macaroons

Macadamia Macaroons recipe
photo by:kraft
Toasted macadamias add crunch to these classic coconut drop cookies. The cookies are drizzled with melted chocolate for a special touch.
20 min
54 min
About 3 doz. or 36 servings, 1 cookie each
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What You Need

pkg.  (7 oz.) BAKER'S ANGEL FLAKE Coconut
cup  PLANTERS Macadamias, chopped
can  (14 oz.) sweetened condensed milk
tsp.  vanilla
 saltine crackers, finely crushed (about 2 cups)
 egg whites
oz.  BAKER'S Semi-Sweet Chocolate

Make It

HEAT oven to 350°F.

SPREAD coconut and macadamias into 15x10x1-inch pan. Bake 10 min. or until lightly toasted, stirring frequently. Cool.

COMBINE milk and vanilla in large bowl. Add coconut mixture and cracker crumbs; mix well. Beat egg whites in small bowl with mixer on high speed until stiff peaks form. Add to coconut mixture; stir gently until well blended. Drop rounded tablespoonfuls of dough, 2 inches apart, on lightly greased baking sheets.

BAKE 12 to 14 min. or until edges of cookies are lightly browned. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over cookies. Place in waxed paper-lined shallow pan. Refrigerate until chocolate is set.

Kraft Kitchens Tips

Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Prepare using BAKER'S Bittersweet Baking Chocolate.
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