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
Ingredients
-
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)
-
Pinch
coarse salt
-
1/4 cup
bittersweet chocolate chips, melted
Directions
-
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.
See what other Food52ers are saying.