White Chocolate Macaroons Recipe

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White Chocolate Macaroons Recipe

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These macaroons have got a great homemade feel to them. The chocolate and coconut combination make them a very rich treat that everyone seems to love.—Joyln Trickel, Helendale, California
MAKES:
60 servings
TOTAL TIME:
Prep: 45 min. Bake: 25 min./batch + chilling
MAKES:
60 servings
TOTAL TIME:
Prep: 45 min. Bake: 25 min./batch + chilling

Ingredients

  • 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

Directions

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.
Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 275° for 25 minutes or until firm to the touch. Remove to wire racks to cool completely.
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 baking sheets. Refrigerate for 1 hour or until chocolate is set. Store in an airtight container. Yield: 5 dozen.
Originally published as White Chocolate Macaroons in Taste of Home Cookies 2009, p70

  • 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 baking sheets. Bake at 275° for 25 minutes or until firm to the touch. Remove to wire racks to cool completely.
  3. 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 baking sheets. Refrigerate for 1 hour or until chocolate is set. Store in an airtight container. Yield: 5 dozen.
Originally published as White Chocolate Macaroons in Taste of Home Cookies 2009, p70

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