Yesterday I baked some White Chocolate Chip Macaroon Cookies.
I made them using the Nestle's Toll House Cookie recipe, but tweaked the recipe. I substituted the white chocolate chips for the semi-sweet chocolate chips, (I added 1-1/4 cups of the white chocolate chips) and substituted immitation coconut extract for the vanilla extract, plus I added 1 cup of sweetened flaked coconut, left out the chopped nuts, and added 1/2 cup more of the flour. I baked the cookies on a Pampered Chef Baking Stone, anywhere's for 8 mins & 30 sec to 9 minutes, (as my oven does get very hot) and in a 350 degree oven. I did frost the cookies with some white chocolate chips (3/4 cup) and a bit of shortening (1 teaspoon) that I had melted together in an 800 degree microwave oven for 1 minute & 30 seconds; stirring after one minute, and then sprinkled half the cookies w/red colored sugar, and the other half w/green colored sugar, but I think next time I will not frost them, as they were also good w/o the frosting. Also, one thing I forgot to mention, in order to frost all the cookies, I had to make 2 batches of the frosting. Perhaps it was a good thing that my husband and I ate a few of them before I frosted them, or I wouldn't of had enough frosting for all the cookies.