Ingredients Jump to Instructions ↓

  1. 3/4 cup walnuts, toasted

  2. 1 cup sweetened flaked coconut

  3. 1 1/2 cups granulated sugar

  4. 3 cups cooked rice, chilled

  5. 2 large egg whites Vegetable cooking spray

  6. 1 cup (6 ounces) semisweet chocolate chips

  7. 2 tablespoons vegetable shortening Walnut halves, toasted

Instructions Jump to Ingredients ↑

  1. Chop walnuts in food processor until finely ground. Add coconut and sugar; process until coconut is finely minced. Add rice; pulse to blend. Add egg whites; pulse to blend. Spoon mixture into miniature muffin tins coated with cooking spray, filling to top. Bake at 350°F (175°C) 40 to 45 minutes or until lightly browned. Cool completely on wire rack. Run a sharp knife around each macaroon shell, and gently remove from pan. Combine chocolate chips and vegetable shortening in top of double boiler. Cook over medium-low heat, stirring constantly until melted. Remove from heat; set aside. Dip one half of each macaroon and each walnut in melted chocolate; garnish undipped macaroon half with dipped walnut half. Let set until firm. Cover and refrigerate 2 hours or until serving time.


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