A macaroon is a type of small, circular cake that more closely resembles a cookie. Legend has it that this delicious dessert can be traced to an Italian monastery during the French Revolution of the 9th century. Seeking asylum, two Benedictine nuns paid for their housing by baking and selling macaroon cookies. The recipe was later adopted by Italian Jews due to the lack of flour or leavening, and soon became popular as a year-round treat throughout Europe. Today, particularly in the United States, the coconut variety is the best known. Embrace your inner historian and try this spin off tonight. Macadamia Macaroons Ingredients: 1 (7-oz.) package sweetened, flaked coconut 1 cup dry-roasted macadamia baking pieces 1 (14-oz.) can sweetened condensed milk ½ tsp vanilla extract 30 saltine crackers, finely crushed 3 egg whites 1 (6-oz.) package white chocolate baking squares Directions: Preheat oven to 350°F. Line a 15x10-inch jelly-roll pan with parchment paper. Spray additional baking sheet
