Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
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)
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 degrees 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.