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
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Ingredients
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1/4 cup
brown sugar, packed
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1
large egg white
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1 cup
unsweetened shredded coconut
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1/4 cup
pecan halves, toasted and finely chopped
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1/2 teaspoon
pure vanilla extract (homemade with bourbon or dark rum, if you have it)
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Pinch
coarse salt
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1/4 cup
bittersweet chocolate chips, melted
Directions
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Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment.
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Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
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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.
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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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