/ Other Appetizers
23 photos of Chocolate/pecan Macaroons Recipe
unsweetened flaked coconut
egg whites, reserve yolks for another use
dark unsweetened chocolate, chopped
sweet butter, unsalted, at room temperature
How to Make Chocolate/Pecan Macaroons
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.
Printable Recipe Card
About Chocolate/Pecan Macaroons