unsweetened flaked coconut
egg whites, reserve yolks for another use
dark unsweetened chocolate, chopped
sweet butter, unsalted, at room temperature
3Gather your ingredients (Mise en Place).
4Add the coconut, honey, and egg whites to a large bowl.
6Place a rack in the middle position, and preheat the oven to 350f (180c).
7Place a piece of parchment paper on a baking sheet.
8Take 1.5 ounces of the coconut material and press into a 3-inch circle.
9Chef'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.
10Repeat for the remaining coconut.
11Place into the preheated oven and bake until golden, about 12-15 minutes.
13Gather your ingredients (Mise en Place)
14Add the cream to a small saucepan, and bring up to a simmer.
15Remove the pan from the heat and add the chopped chocolate, and butter.
16Gently stir the mixture until fully incorporated.
17Add the chopped pecans, and stir to incorporate.
18Chef’s Note: Allow the mixture to cool on the countertop for 15 minutes.
19Spread some of the chocolate mixture onto one of the macaroons.
20Place another macaroon on top.
21Chef's Note: Repeat for the other macaroons.
23Place on a plate, along with some good hot coffee, and stand back. Enjoy.
24Keep the faith and keep cooking.