White Chocolate Macaroons

• 5 egg whites
• 1/2 teaspoon vanilla extract
• 1-1/3 cups sugar
• 5-1/4 cups sweetened shredded coconut, toasted, divided
• 3/4 cup ground almonds
• 6 ounces white baking chocolate, coarsely chopped

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. Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined
3. . Bake at 275u0b0 for 25 minutes or until firm to the touch. Remove to wire racks to cool completely.
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. . Refrigerate for 1 hour or until chocolate is set. Store in an airtight container.

egg whites, vanilla, sugar, coconut, ground almonds, white baking chocolate

Taken from www.tasteofhome.com/recipes/white-chocolate-macaroons/ (may not work)