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Triple Coconut Macadamia Macaroons Recipe


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     Triple Coconut Macadamia Macaroons

Category   Desserts - Breads
Sub Category   None
Servings   4 doz.

2 1/2 c. sweetened flaked coconut
2 1/2 c. finely shredded unsweetened coconut
1 c. chopped macadamia nuts
1 c. cream of coconut
4 egg whites
2 T. corn syrup
2 t. vanilla
2 oz. semisweet chocolate, chopped
1 t. shortening

In lg. 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. Drop by T. 2 inches apart onto parchment paper-lined baking sheets. Shape into loose mounds. Bake at 350 for 12-16 minutes or until lightly browned. Cool for minutes before removing from pans to wire racks to cool completely. In microwave, melt chocolate and shortening; stir until smooth. Dip or drizzle cookies with chocolate mixture. Place on waxed paper, let stand until set.

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