White Chocolate Maple Pecan Macaroons Recipes

Steps:

• Line a cookie sheet with aluminum foil. In a double boiler melt the chocolate with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
• Remove the top part of the double boiler and stir the nuts into the melted chocolate . Pour the chocolate mixture out onto the prepared cookie sheet. Spread randomly to the desired thickness. Refrigerate 20-30 minutes, or until set.
• Slide a metal spatula under the chocolate to loosen from the foil. Break into uneven pieces . Store in an airtight container or in the refrigerator. Prep time includes refrigeration time.

Steps:

• Preheat oven to 300°. In a small bowl, whisk the first five ingredients until blended. In a large bowl, mix coconut, candy corn, dark chocolate chips, peanut butter chips and nuts; stir in egg white mixture., Drop by tablespoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake 20-22 minutes or until light brown. Remove from pans to wire racks to cool completely., Drizzle cookies with melted baking chips; let stand until set. Store in an airtight container.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Beat together the egg whites with the salt in a small bowl until it forms soft peaks. Add the sugar 1 tablespoon at a time while continuing to beat at high speed until stiff peaks form. Continue to beat until glossy. Fold the coconut into the egg mixture. Drop mixture by the teaspoonful onto the prepared sheet, spacing about 2 inches apart.
• Bake in preheated oven for about 12 minutes.