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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
cup brown sugar, packed
large egg white
cup unsweetened shredded coconut
cup pecan halves, toasted and finely chopped
teaspoon pure vanilla extract (homemade with bourbon or dark rum, if you have it)
pinches coarse salt
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.