Chocolatepecan Macaroons Recipes

CHOCOLATE/PECAN MACAROONS

Steps:

• PREP/PREPARE
• THE MACAROONS
• Gather your ingredients (Mise en Place).
• Add the coconut, honey, and egg whites to a large bowl.
• Mix until combined.
• Place a rack in the middle position, and preheat the oven to 350f (180c).
• Place a piece of parchment paper on a baking sheet.
• Take 1.5 ounces of the coconut material and press into a 3-inch circle.
• Chef's Tip: Since the mixture is rather wet, and the liquid will settle to the bottom of the bowl, you should give it a quick mix every time you make a new macaroon.
• Repeat for the remaining coconut.
• Place into the preheated oven and bake until golden, about 12-15 minutes.
• THE FILLING
• Gather your ingredients (Mise en Place)
• Add the cream to a small saucepan, and bring up to a simmer.
• Remove the pan from the heat and add the chopped chocolate, and butter.
• Gently stir the mixture until fully incorporated.
• Add the chopped pecans, and stir to incorporate.
• Chef's Note: Allow the mixture to cool on the countertop for 15 minutes.
• Spread some of the chocolate mixture onto one of the macaroons.
• Place another macaroon on top.
• Chef's Note: Repeat for the other macaroons.
• PLATE/PRESENT
• Place on a plate, along with some good hot coffee, and stand back. Enjoy.
• Keep the faith and keep cooking.

CHOCOLATE MACAROONS - NO BAKE

Steps:

• Boil first 4 ingredients for 2 minutes.
• Remove from heat and add vanilla.
• Pour over oatmeal and coconut and mix well.
• Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.

WHITE CHOCOLATE MAPLE PECAN MACAROONS

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Beat in flavoring. Continue beating until stiff glossy peaks form. Fold in coconut, 1 cup baking chips and pecans., Drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Bake 18-20 minutes or until firm to the touch. Remove to wire racks to cool completely., In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip bottoms of macaroons into melted baking chips, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.,

CHOCOLATE MACAROONS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside. Break chocolate into small pieces, and then transfer to a medium heatproof bowl.
• Set bowl with chocolate over a pan of simmering water; stir until chocolate is melted. Let cool slightly.
• Pour melted chocolate into a large bowl; add cocoa, sugar, coconut, egg whites, vanilla, and salt. Mix with your hands until well combined.
• Dampen clean hands with cold water. Mound 1 1/2 tablespoons mixture into a loose haystack shape, and transfer to lined baking sheet. Repeat with remaining mixture, arranging macaroons 1 inch apart.
• Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Let cool completely on baking sheet on a wire rack. Store in airtight containers at room temperature, up to 3 days.