4 large egg whites
3 cups dried, sweetened and shredded coconut
¾ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon coconut extract
¼ cup all-purpose flour
½ cup chopped macadamia nuts, divided
- Put egg whites, coconut, sugar, vanilla and coconut extracts and four in a large heavy pot. Mix well. Cook on low heat for 6-8 minutes, stirring constantly so that it does not stick.
- When mixture becomes thick remove from heat and let cool, still stirring occasionally. When mixture cools to room temperature add chopped ¼ cup of macadamia nuts and ½ cup of the white chocolate chips. Preheat oven to 350 F.
|We don’t have chocolate chips of any kids here either, so I chopped the white chocolate into pieces.|
- Drop by spoonfuls onto parchment paper lined baking sheets and bake for 12-13 minutes until golden brown. Remove from oven and leave to cool completely on the baking sheets.
- Once cool, melt remaining white chocolate chips in a microwave safe dish for one minute on 70% power, stir. Cook for 30 seconds more on 70% power and stir again. Drizzle over each cookie and sprinkle with additional chopped macadamia nuts. Enjoy!