- 3 cups sweetened flaked coconut
- 1 cup unsalted macadamia nuts chopped
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 egg whites
- 1 pinches salt
- 6 ounces bittersweet or semisweet chocolate chopped, melted (do not use unsweetened)
Preheat oven to 350 degrees. Place coconut and macadamia nuts on large cookie sheet. Bake until lightly toasted, stirring frequently, about 12 minutes. Cool. Maintain oven temperature.
Line 2 large cookie sheets with parchment paper. Grease parchment.
Combine condensed milk and vanilla in large bowl. Mix in coconut and macadamia nuts thoroughly. Using electric mixer, beat egg whites and salt until stiff but not dry. Fold whites into coconut mixture.
Drop batter by rounded tablespoons onto prepared cookie sheets. Bake until macaroons just turn golden brown around edges, about 14 minutes. Cool completely on cookie sheets.
Line another cookie sheet with waxed paper. Dip cookie bottoms into melted chocolate. Place cookies, chocolate-side down, on prepared cookie sheet. Refrigerate until chocolate is set, about 15 minutes. (Can be prepared 4 days ahead. Store cookies in airtight container in refrigerate.)
This recipe yields about 24 cookies.