White Chocolate Macaroons

1. 1

   Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in 4 cups coconut and nuts, about 1/2 cup at a time.

2. 2

   Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined

3. 3

   . Bake at 275u00b0 for 25 minutes or until firm to the touch. Remove to wire racks to cool completely.

4. 4

   In a microwave-safe bowl, melt chocolate; stir until smooth. Spoon 1/4 teaspoon white chocolate on each cookie; sprinkle each with 1 teaspoon coconut. Place on waxed paper-lined

5. 5

   . Refrigerate for 1 hour or until chocolate is set. Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.