Honeymoon Macaroons

On our honeymoon in Hawaii, we ate macadamia nuts almost everyday. In pancakes, crusted on fish, covering desserts... when we left, with us came a few bags of the wonderfully delicious nuts. While looking for holiday cooking inspiration I came across a recipe on epicurious for 'Island Macaroons' - coconut and macadamia nut macaroons topped with chocolate. MMMM... I drizzled the chocolate on top instead of dipping, but otherwise the recipe is wonderful.

From epiurious.com:

3 cups sweetened flaked coconut
1 cup unsalted macadamia nuts, chopped
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
2 egg whites
Pinch of salt
6 ounces bittersweet chocolate, chopped, melted

Preheat oven to 350°F. 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.)