Macadamia Macaroons

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

1. Heat oven to 350F.
2. Spread coconut and macadamias into 15x10x1-inch pan.
3. Bake 10 min.
4. or until lightly toasted, stirring frequently.
5. Cool.
6. Combine milk and vanilla in large bowl.
7. Add coconut mixture and cracker crumbs; mix well.
8. Beat egg whites in small bowl with mixer on high speed until stiff peaks form.
9. Add to coconut mixture; stir gently until well blended.
10. Drop rounded tablespoonfuls of dough, 2 inches apart, on lightly greased baking sheets.
11. Bake 12 to 14 min.
12. or until edges of cookies are lightly browned.
13. Remove to wire racks; cool completely.
14. Melt chocolate as directed on package; drizzle over cookies.
15. Place in waxed paper-lined shallow pan.
16. Refrigerate until chocolate is set.

s angel, condensed milk, vanilla, crackers, egg whites, chocolate

Taken from www.kraftrecipes.com/recipes/macadamia-macaroons-55274.aspx (may not work)