Chocolate-dipped Walnut Macaroons

Description
Makes 2-1/2 dozen macaroons

Ingredients

 * 3/4 cup walnuts, toasted
 * 1 cup flaked coconut
 * 1 1/2 cups Sugar
 * 3 cups cooked rice, chilled
 * 2 egg whites
 * Vegetable cooking spray
 * 1 cup (6 ounces) semi-sweet chocolate chips
 * 2 tablespoons vegetable shortening
 * walnut halves, toasted (optional)

Directions

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