So simple. These chocolate pecan macaroons only have 6 ingredients (three more for the drizzles) and are just so easy to make. Don’t let that fool you, though, because these things are super yummy.
I mixed all the macaroon ingredients together and immediately started to reduce the sweetened condensed milk in a double boiler (it’s one of the drizzles). I used a small cookie scoop (maybe a tablespoon in size?) to portion them out onto parchment lined baking sheets.
Then came the question of what temperature to bake them at. I tried to bake the macaroons at 350° for 15 minutes, but the bottoms got a little too dark for my liking. Next time, I turned the temperature down to 325° and left them in for 20 minutes. That did the trick!
This picture shows the subtle difference between the two: the left were baked at 325° and the right ones at 350°.
After the macaroons have cooled, drizzle them with melted chocolate and the reduced sweetened condensed milk. Enjoy!
Chocolate Pecan Macaroons
Ingredients
- 1 14oz bag shredded sweetened coconut (equivalent of 5 1/3 cups)
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 5 egg whites
Drizzles
- 1 cup of finely chopped pecans toasted
- 4 oz semi-sweet chocolate chips
- 1 Tablespoon vegetable shortening
Instructions
- In a 350 oven, toast pecans for 8 minutes (or until toasted to your liking) on a parchment lined sheet. Set aside to cool, and turn the oven down to 325.
- Place the sweetened condensed milk into the top of a double boiler, and heat on high until it is thickened - about 40 minutes. Keep warm.
- In a large mixing bowl, combine the coconut, sugar, flour, and salt; mix well. In a separate bowl, whisk the egg whites until frothy. Pour the egg whites over the coconut mixture, and add in the pecans. Mix well.
- Using either a tablespoon or tablespoon-capacity cookie scoop, drop macaroons onto a greased or parchment-lined cookie sheet. Bake at 325 for 20 minutes. Allow to cool on rack.
- Melt the chocolate and shortening in the microwave at 30-second intervals, stirring between each. Once it is smooth, drizzle over cooled macaroons. Follow by drizzling the thickened sweetened condensed milk over the chocolate.
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