PECAN CHOCOLATE MACAROONS
Chewy flaked coconut, with the rich sweetness of chocolate and nutty crunch of pecans, these baked cookies make a delightful dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Line cookie sheets with cooking parchment paper. In large bowl, mix coconut, pecans, condensed milk, vanilla and salt until well blended. Onto cookie sheets, drop mixture by rounded tablespoonfuls 1 inch apart.
- Bake 15 to 18 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In container, microwave dipping chocolate uncovered on High about 1 minute, stirring once, until chocolate can be stirred smooth. Let stand 1 to 2 minutes. Dip bottoms of macaroons in melted chocolate; tap off excess. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg
CHOCOLATE PECAN MACAROONS
Light and Decadent! Cooking Light's version of a European confection especially popular at Passover. Here, the use of pecans adds a taste of the American South.
Provided by MelvinsWifey
Categories Drop Cookies
Time 25m
Yield 26 cookies, 26 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Combine first 4 ingredients in a large bowl, stir with a whisk. Add egg whites, 1 at a time, beating with a mixer at medium speed until combined, scraping bowl occasionally.
- Add vanilla, and beatt well. fold in pecans.
- Drop batter by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
- Bake at 325 for 15 minutes or until dry on the surface and centers are soft. Remove from oven, cool on wire racks for 15 minutes or until cookies can be easily removed with a spatula.
Nutrition Facts : Calories 70.4, Fat 2.5, SaturatedFat 0.3, Sodium 18.1, Carbohydrate 12.2, Fiber 0.9, Sugar 10.4, Protein 1.1
CHOCOLATE/PECAN MACAROONS
I love these tasty little treats of coconut, chocolate, and pecans. And your guests will too. They're great around a nice cozy fire with a cup of good hot coffee or tea. Or, just any old time that you want to indulge yourself... HEY, you're worth it. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Appetizers
Number Of Ingredients 9
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.
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