White Chocolate Macaroons

Directions

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 275° 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.