Name: Pecan Macaroons
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 64
Ingredients: 1 ½ Cups finely ground pecans; 2 ½ Cups shredded dry, sweetened coconut; 2 egg whites, stiffly beaten; 1 teaspoon vanilla (5 ml); 1 ¼ Cups sweetened condensed milk (300 ml); ½ Cup semisweet chocolate chips, melted (optional)

Ground pecans take plain old coconut macaroons to a whole new level. Dip Pecan Macaroons in semi-sweet or dark chocolate for a truly sumptuous treat.

I love living in Austin. Our house is in an old neighborhood with lots of older people who raised their kids back in the 50’s and 60’s. When I bought it, my friends commented that it looked just like the house I grew up in.

I moved into our house when Becky was just 5, Tim was 7, and Matt was 10. A few days after we moved in, an older couple came over to give my kids permission to cut through their yard to play in the creek that runs behind their house.

So my kids spent many weekends and summers exploring the creek. I loved that they had the freedom I had when I was a kid even though I sometimes worried about what they might find in the creek. Fortunately, my neighbors also kept an eye on things so I received warnings when my neighbors saw anything dangerous (like snakes).

We also enjoy the amazing food in Austin. There are so many great places to eat. Some of our favorites are Hopdoddy for hamburgers and fries, Central Market for live music with wine and cheese and Chez Zee for creme brulee french toast and desserts (I’m working on my own version of creme brulee french toast for a future post).

A long time ago, I had some macaroons from the Pecan Street Cafe. Back then it was the Pecan Street Bar and Grill and was known for its steaks. I love macaroons but these macaroons are better than any I’d had before.

It took eating four macaroons (OK, maybe it was a few more) to figure out the difference – ground pecans. Such a simple change makes great macaroons out of this world delicious. Dipping the bottoms of pecan macaroons in dark chocolate makes them even better.

Yield: 64 macaroons

Pecan Macaroons

Ground pecans take simple coconut macaroons to another level. Dipping them in melted chocolate make them a decadent treat.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

1 ½ Cups finely ground pecans
2 ½ Cups shredded dry, sweetened coconut
2 egg whites, stiffly beaten
1 teaspoon vanilla (5 ml)
1 ¼ Cups sweetened condensed milk (300 ml)
½ Cup semisweet chocolate chips, melted (optional)

Instructions

Mix together pecans, coconut, vanilla and sweetened condensed milk. Fold in stiffly beaten egg whites.
Drop by heaping teaspoonfuls onto a cookie sheet lined with parchment paper. Bake at 325°F for 20-25 minutes until tops are golden brown and bottoms are browned.
Let cool on pan. Store in an airtight container.
Optional: Dip bottoms in melted chocolate and return to the parchment-lined pan. Refrigerate 10-15 minutes to solidify the chocolate.

Nutrition Information:

Yield:

Serving Size:

1 cookie
Amount Per Serving: Calories: 58Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 19mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 1g

Nutrition data are provided as a guide only. Please consult a dietician for specific dietary needs.

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Photo Credit: pamsdailydish.com

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Pecan Macaroons