White Chocolate Maple Pecan Macaroons

• 2 large egg whites
• 1/2 cup sugar
• 1/2 teaspoon maple flavoring
• 1-1/3 cups flaked coconut
• 1 cup plus 1 package (10 to 12 ounces) white baking chips, divided
• 3/4 cup chopped pecans
• 2 teaspoons shortening

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2. Preheat oven to 325u0b0. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Beat in flavoring. Continue beating until stiff glossy peaks form. Fold in coconut, 1 cup baking chips and pecans.
3. Drop by rounded teaspoonfuls 1 in. apart onto parchment-lined
4. . Bake 18-20 minutes or until firm to the touch. Remove to wire racks to cool completely.
5. In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip bottoms of macaroons into melted baking chips, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

egg whites, sugar, maple, flaked coconut, white baking chips, pecans, shortening

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