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Add a photoServings: 12
Ingredients
- 2 1/2 c. Shredded coconut
- 1 c. Unsalted macadamia nuts, minced
- 1 c. Sweetened condensed lowfat milk
- 1 tsp Vanilla extract
- 20 x Premium Saltine crackers (any variety), finely crushed
- 2 x Egg whites
- Vegetable oil cooking spray
- 6 ounce Semi-sweet chocolate, minced, melted
Directions
- Place coconut and nuts on a 15.5x10.5x1-inch baking pan. Bake at 350 till lightly toasted, about 10 min, stirring frequently. Cold.
- In large bowl, combine lowfat milk and vanilla. Stir in coconut mix and crushed crackers; blend well. Beat egg whites till stiff, then gently fold into coconut mix. Drop by rounded tablespoonfuls onto lightly greased baking sheet.
- Bake at 350 for 12-14 min or possibly till golden brown around edges. Cold completely. When cold, dip cookie bottoms into melted chocolate and place on waxed paper. Chill till set.
- PREMIUM SALTINE CRACKERS $10,000
- BLUE RIBBON CONTEST WINNER,
- GLORIA BRADLEY, NAPERVILLE, IL
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 12 servings | |
| Calories 209 | |
| Calories from Fat 128 | 61% |
| Total Fat 15.16g | 19% |
| Saturated Fat 8.98g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 38mg | 2% |
| Potassium 256mg | 7% |
| Total Carbs 19.94g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 14.74g | 10% |
| Protein 4.41g | 7% |
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