2-1/2 cups BAKER'S ANGEL FLAKE Coconut

1 cup unsalted macadamia nuts, chopped

1 cup sweetened condensed milk

1 tsp. vanilla

20 PREMIUM Saltine Crackers, finely crushed

2 egg whites

6 squares BAKER'S Semi-Sweet Baking Chocolate, chopped, melted 

PLACE coconut and nuts on 15x10-inch baking pan. Bake at 350°F until lightly toasted, about 10 minutes, stirring frequently. Cool.

BLEND milk and vanilla in large bowl. Stir in coconut mixture and crushed crackers; blend well. Beat egg whites until stiff peaks form; gently fold into coconut mixture.

DROP by rounded tablespoonfuls onto lightly greased cookie sheet. Bake at 350°F for 12 to 14 minutes or until golden around edges. Cool completely. When cool, dip cookie bottoms into melted chocolate. Place on waxed paper. Refrigerate until set.