Triple-Coconut Macadamia Macaroons

• 2-1/2 cups sweetened shredded coconut
• 2-1/2 cups unsweetened finely shredded coconut
• 1 cup chopped macadamia nuts
• 1 cup cream of coconut
• 4 egg whites
• 2 tablespoons light corn syrup
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2 ounces semisweet chocolate, chopped
• 1 teaspoon shortening

1. In a large bowl, combine the sweetened coconut, unsweetened coconut and macadamia nuts. In a small bowl, combine the cream of coconut, egg whites, corn syrup, vanilla and salt. Stir into coconut mixture. Cover and refrigerate for 15 minutes.
2. Drop by tablespoonfuls 2-in. apart onto parchment paper-lined
3. . Shape into loose mounds. Bake at 350u0b0 for 12-16 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks to cool completely.
4. In a microwave, melt chocolate and shortening; stir until smooth. Dip or drizzle cookies with chocolate mixture. Place on waxed paper; let stand until set.

coconut, coconut, nuts, cream of coconut, egg whites, light corn syrup, vanilla, salt, chocolate, shortening

Taken from www.tasteofhome.com/recipes/triple-coconut-macadamia-macaroons/ (may not work)