Chocolate/Pecan Macaroons

Andy Anderson !


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.

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★★★★★ 1 vote
20 Min
15 Min



3 c
unsweetened flaked coconut
1/2 c
clover honey
3 large
egg whites, reserve yolks for another use


3 oz
dark unsweetened chocolate, chopped
1/4 c
heavy cream
1 Tbsp
sweet butter, unsalted, at room temperature
2 oz
pecans, chopped


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3Gather your ingredients (Mise en Place).

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4Add the coconut, honey, and egg whites to a large bowl.

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5Mix until combined.

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6Place a rack in the middle position, and preheat the oven to 350f (180c).

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7Place a piece of parchment paper on a baking sheet.

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8Take 1.5 ounces of the coconut material and press into a 3-inch circle.

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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.

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10Repeat for the remaining coconut.

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11Place into the preheated oven and bake until golden, about 12-15 minutes.

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13Gather your ingredients (Mise en Place)

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14Add the cream to a small saucepan, and bring up to a simmer.

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15Remove the pan from the heat and add the chopped chocolate, and butter.

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16Gently stir the mixture until fully incorporated.

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17Add the chopped pecans, and stir to incorporate.

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18Chef’s Note: Allow the mixture to cool on the countertop for 15 minutes.

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19Spread some of the chocolate mixture onto one of the macaroons.

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20Place another macaroon on top.

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21Chef's Note: Repeat for the other macaroons.

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23Place on a plate, along with some good hot coffee, and stand back. Enjoy.

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24Keep the faith and keep cooking.

About this Recipe