Maui Macadamia Nut Macaroons

Recipe by
Maui Macadamia Nut Macaroons

$10,000 Grand Prize winning recipe in the 1994 Premium Saltine “Blue Ribbon” Recipe Contest


  • 2-1/2 cups shredded coconut
  • 1 cup unsalted Macadamia nuts, chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 20 Premium Saltine Crackers, finely crushed
  • 2 egg whites
  • Vegetable oil cooking spray
  • 6 ounces semi-sweet chocolate, melted


  1. Place coconut and nuts on a rimmed baking pan. Bake at 350 degrees until lightly toasted, about 10 minutes, stirring frequently. Cool.
  2. In a large bowl, combine milk and vanilla. Stir in coconut mixture and crushed crackers; blend well. Beat egg whites until stiff, then gently fold into coconut mixture. Drop by rounded tablespoons onto lightly greased baking sheet.
  3. Bake at 350 degrees for 12 to 14 minutes or until golden around edges. Cool completely. When cool, dip cookie bottoms into melted chocolate and place on waxed paper. Refrigerate until set.
Yield: 36 cookies

5 Responses to “Maui Macadamia Nut Macaroons”

  1. Leslie June 2, 2015 at 7:57 am #

    That’s a great recipe! Also great timing, I bought some Saltines to serve with soup, but I think I will try the cookies instead.

  2. Deborah Puette June 3, 2015 at 7:48 am #

    This looks great. I will try it for sure. Where did that cute little Maui board come from?

    • Kristina
      Kristina June 3, 2015 at 10:41 am #

      The Maui cutting board came from…Maui! I was there earlier this year and thought it was so fun 🙂

  3. Catherine Dempsey June 24, 2015 at 11:39 pm #

    Can the crackers be crushed in a food processor?

  4. Jim Bradley May 27, 2019 at 1:54 pm #

    It’s 4 years later, but, yes, Catherine the crackers can be crushed in a food processor. This is my mom’s recipe!

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