Pecan Chocolate Macaroons Recipes

Steps:

• PREP/PREPARE
• THE MACAROONS
• Gather your ingredients (Mise en Place).
• Add the coconut, honey, and egg whites to a large bowl.
• Mix until combined.
• Place a rack in the middle position, and preheat the oven to 350f (180c).
• Place a piece of parchment paper on a baking sheet.
• Take 1.5 ounces of the coconut material and press into a 3-inch circle.
• Chef'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.
• Repeat for the remaining coconut.
• Place into the preheated oven and bake until golden, about 12-15 minutes.
• THE FILLING
• Gather your ingredients (Mise en Place)
• Add the cream to a small saucepan, and bring up to a simmer.
• Remove the pan from the heat and add the chopped chocolate, and butter.
• Gently stir the mixture until fully incorporated.
• Add the chopped pecans, and stir to incorporate.
• Chef's Note: Allow the mixture to cool on the countertop for 15 minutes.
• Spread some of the chocolate mixture onto one of the macaroons.
• Place another macaroon on top.
• Chef's Note: Repeat for the other macaroons.
• PLATE/PRESENT
• Place on a plate, along with some good hot coffee, and stand back. Enjoy.
• Keep the faith and keep cooking.

Steps:

• Preheat oven to 325 degrees.
• Combine first 4 ingredients in a large bowl, stir with a whisk. Add egg whites, 1 at a time, beating with a mixer at medium speed until combined, scraping bowl occasionally.
• Add vanilla, and beatt well. fold in pecans.
• Drop batter by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
• Bake at 325 for 15 minutes or until dry on the surface and centers are soft. Remove from oven, cool on wire racks for 15 minutes or until cookies can be easily removed with a spatula.

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.