This is a recipe I found on a box of Premium Saltine Crackers. I love coconut macaroons and it sounded interesting to me that one of the ingredients was crushed saltines. They turned out to be moist and delicious!
Coconut Macadamia Macaroons
1 pkg. (7 oz.) frozen coconut
1 cup macadamias, chopped
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla
30 saltine crackers, finely crushed
3 egg whites
2 squares BAKER'S Semi-Sweet Chocolate
Preheat oven to 350°F. Spread coconut and macadamias into 15 x 10 x1-inch baking pan. Bake 10 min. or until lightly toasted, stirring frequently. Cool.
Combine milk and vanilla in a large bowl. Add coconut mixture and cracker crumbs; mix well. Beat egg whites in small bowl with electric 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. (I used parchment).
Bake for 12 to 14 minutes 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 wax paper-lined shallow pan. Refrigerate until chocolate is set.
Place crackers in a food processor:
Process until finely ground:
Toast coconut and macadamia nuts for about 10 minutes:
Beat egg whites until stiff peaks form:
Fold ingredients together:
Drop by tablespoonfuls onto parchment:
Drizzle with chocolate: