Ingredients for Macadamia Macaroons
- 1 cup unsweetened shredded coconut
- 1/2 cup chopped macadamia nuts
- Condensed Milk
- Vanilla Extract
- Saltine Crackers
- 2 large egg whites
- Vegetable Oil
- Bittersweet Chocolate
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How to Make Macadamia Macaroons
- Preheat oven to 350°F (175°C).
- Toast 1 cup unsweetened shredded coconut and 1/2 cup macadamia nuts (chopped) on a baking sheet for 10 minutes, stirring halfway through. Let cool completely.
- In a large bowl, whisk together 1/2 cup milk (any kind) and 1 teaspoon vanilla extract.
- Add the cooled coconut mixture and 1/2 cup crushed graham crackers to the wet ingredients. Mix until well combined.
- In a separate bowl, beat 2 large egg whites until stiff peaks form. Gently fold the egg whites into the coconut mixture.
- Lightly grease a baking sheet. Drop rounded tablespoons of the cookie mixture onto the prepared baking sheet, leaving some space between each cookie.
- Bake in a preheated 350°F (175°C) oven for 12-14 minutes, or until lightly golden brown.
- Let the macaroons cool completely on the baking sheet.
- Once cooled, dip the bottom of each macaroon in melted semi-sweet chocolate (about 4 ounces).
- Refrigerate until the chocolate is set. Enjoy!
- Optional: Garnish with sea salt flakes before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
337g
Fat
272g
Carbs
38g
