Instructions: Place coconut and nuts on a 15.5x10.5x1-inch baking pan. Bake at 350 until lightly toasted, about 10 minutes, stirring frequently. Cool.

In 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 tablespoonfuls onto lightly greased baking sheet.

Bake at 350 for 12-14 minutes or until golden around edges. Cool completely. When cool, dip cookie bottoms into melted chocolate and place on waxed paper. Refrigerate until set.

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BLUE RIBBON CONTEST WINNER,

GLORIA BRADLEY, NAPERVILLE, IL

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