Pecan Macaroons

By Minimally Invasive
December 30, 2012
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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

Makes: 8

  • 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
  1. Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment.
  2. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
  3. 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.
  4. Let cool on sheets for 5 minutes. Transfer to wire racks and cool. Using a spoon, drizzle melted chocolate over cooled macaroons.

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