Pecan Macaroons Recipes
PECAN CHOCOLATE MACAROONS
Chewy flaked coconut, with the rich sweetness of chocolate and nutty crunch of pecans, these baked cookies make a delightful dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Line cookie sheets with cooking parchment paper. In large bowl, mix coconut, pecans, condensed milk, vanilla and salt until well blended. Onto cookie sheets, drop mixture by rounded tablespoonfuls 1 inch apart.
- Bake 15 to 18 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In container, microwave dipping chocolate uncovered on High about 1 minute, stirring once, until chocolate can be stirred smooth. Let stand 1 to 2 minutes. Dip bottoms of macaroons in melted chocolate; tap off excess. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg
PECAN MACAROON COOKIES
I got this recipe from an old church cookbook of my Mother's from the 1940's. It's a delicious, chewy cookie.
Provided by Poohbear Pam
Categories Dessert
Time 40m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Mix shortening and sugars, then add eggs.
- Sift together flour, soda, baking powder and salt.
- Mix together well.
- Mixture will be very stiff.
- Add coconut, pecans, oatmeal and vanilla.
- Roll into small balls the size of a walnut.
- Place on a lightly greased cookie sheet and bake at 325 degrees for approximately 20 minutes.
- Makes about 3 dozen cookies.
Nutrition Facts : Calories 182.3, Fat 10.6, SaturatedFat 5.7, Cholesterol 28.7, Sodium 116.9, Carbohydrate 20.7, Fiber 1.1, Sugar 11.8, Protein 2.1
WHITE CHOCOLATE MAPLE PECAN MACAROONS
I love macaroons and wanted to add a different twist to them with white chocolate and pecans, some of my favorite ingredients. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Beat in flavoring. Continue beating until stiff glossy peaks form. Fold in coconut, 1 cup baking chips and pecans., Drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Bake 18-20 minutes or until firm to the touch. Remove to wire racks to cool completely., In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip bottoms of macaroons into melted baking chips, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.,
Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 14mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN MACAROONS
No clue as to where I got this recipe but I make them all the time. Yes, they are that good!
Provided by Bea L.
Categories Cookies
Number Of Ingredients 3
Steps:
- 1. Preheat oven to 300 degrees. Beat egg white until almost stiff. Gradually beat in the brown sugar. Fold in the pecans.
- 2. Drop by teaspoonsful onto greased cookie sheet. Bake @ 300 for approximately 15-20 minutes or until light golden brown. Remove immediately from oven.
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- Line baking sheet with nonstick foil. In food processor, process 1 cup pecan halves, 6 tbsp. sugar and next.
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Estimated Reading Time 2 mins
- Combine the coconut, pecans, condensed milk, vanilla, and salt. Drop by scant tablespoonfuls onto prepared pans. Bake, one pan at a time, 8-10 minutes, or until set and coconut is lightly toasted.
- Place the chocolate in a microwave-safe bowl. Microwave at half power in 30-second increments until chocolate melts when stirred. Drizzle the chocolate over cookies. Allow the chocolate to cool and set before serving.
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- Combine ingredients in a large bowl. Drop by heaping teaspoonfuls on parchment- or foil-lined baking sheets.
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Cuisine American, French, Southern
Category Cookies, Dessert
- Heat the oven to 350°F. Line a baking sheet with a nonstick silicone baking mat. Place the pecans, sugar, cardamon, and salt in the bowl of a food processor fitted with the blade attachment. Process until finely ground and combined. Add egg white and pulse to combine.
- Using a 1-tablespoon ice cream scoop or a tablespoon, place the cookies on the prepared baking sheet about 1-inch apart.
- You can bake these cookies 1 of 3 ways: Scooped and plain; scooped and flattened with the bottom of a moistened glass; or scooped, flattened, and topped with an additional pecan half.
- Bake until browned and crisp, about 15 minutes. Remove the baking sheet to a rack to cool slightly before transferring the individual cookies to the rack to cool completely. Store the cookies for up to 1 week in a sealable airtight container.
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4.6/5 (5)
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5/5 (1)
Total Time 4 hrs 20 mins
Category Dessert
Calories 250 per serving
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
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From thefoodieaffair.com
5/5 (4)
Total Time 50 mins
Category Dessert-Cookies
Calories 116 per serving
- Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and light grease the paper. Set aside.
- In a small saucepan heat maple syrup on high until it reaches a boil, then reduce heat simmering syrup until the syrup begins to thicken (12-15 minutes). Watch carefully so it doesn't burn. If you find that the consistency isn't changing you can add cornstarch and water to thicken. When thickened, remove from heat and stir in vanilla. Cool to room temperature (may take up to an hour).
- In a medium bowl, beat egg whites and salt until stiff peaks form. Gently fold cooled maple syrup mixture into the egg whites, and then fold in coconut.
- With a small cookie scoop, drop batter onto prepared cookie sheets. Bake for 20-25 minutes or until light brown. Remove from oven and cool for 5 minutes. Loosen macaroons with spatula and cool completely on baking racks.
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5/5 (3)
Total Time 1 hr 30 mins
Category Healthy Chocolate Dessert Recipes
Calories 48 per serving
- Position racks in the upper and lower thirds of oven; preheat to 350 degrees F. Line 2 large baking sheets with parchment paper, nonstick baking mats or lightly coat with cooking spray.
- Beat egg whites and salt in a mixing bowl with an electric mixer on high speed until frothy. Gradually add sugar and continue beating until soft peaks form, about 5 minutes.
- With a rubber spatula, gently fold melted chocolate, coconut and pecans into the egg whites until no white streaks remain.
- Drop 2 teaspoons of batter per cookie about 1 inch apart onto the prepared baking sheets, fitting about 30 cookies per sheet.
CHEWY CHOCOLATE PECAN MACAROONS RECIPE - PEGGY CULLEN ...
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Servings 36
- Preheat the oven to 350°. Line 2 cookie sheets with parchment paper. In a food processor, pulse the pecans until finely ground. In a small bowl, combine the pecans and cocoa.
- In a large mixer, beat the egg whites at high speed until foamy. Add the salt and beat until stiff. Lower the speed to medium and add the confectioners; sugar 1/2 cup at a time. Scrape down the bowl with a large rubber spatula, and beat at high speed for 30 seconds longer. Using the spatula, fold in the nut mixture.
- Spoon the batter onto the prepared cookie sheets in 1/2-tablespoon mounds. Bake for 10 minutes, or until the tops crack slightly (the cookies may appear a little moist). Slide the parchment paper onto a rack and let the cookies cool completely. Remove the cookies from the paper and serve.
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