Author Notes: After making the same standard almond macaroons for the past few years, I wanted to give them a Southern spin with toasted pecans and bourbon-based vanilla extract. I adapted a recipe from Martha Stewart and absolutely loved the results! I hope you will, too. (Just a note: The mixture is quite moist and messy to work with, but worth any sticky frustration you may experience.) - Minimally Invasive
- 1/4 cup brown sugar, packed
- 1 large egg white
- 1 cup unsweetened shredded coconut
- 1/4 cup pecan halves, toasted and finely chopped
- 1/2 teaspoon pure vanilla extract (homemade with bourbon or dark rum, if you have it)
- pinches coarse salt
- 1/4 cup bittersweet chocolate chips, melted
- Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment.
- Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
- Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes.
- Let cool on sheets for 5 minutes. Transfer to wire racks and cool. Using a spoon, drizzle melted chocolate over cooled macaroons.