Saturday, December 22, 2012

My Holiday Gift To You

Flourless Coconut-Pecan Macaroons


  • 4 cups (approx. 10 ounces) sweetened bakers coconut
  • 1 1/4 cups (approx. 8 ounces) coasely chopped pecans
  • 1/3 cup granulated sugar
  • 6 large egg whites
  • 3 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 bag semi-sweet dark chocolate chips

1) Preheat oven to 350 degrees F, place oven racks in center & top third of oven. Line two large baking sheets with parchment paper or lightly butter surface.

2) Combine coconut & pecans in a large mixing bowl, mix well and set aside.

3) Combine sugar, egg whites, corn syrup, vanilla & almond extracts and salt in a saucepan (thick bottomed ones work best for even heat distribution). Stirring constantly, heat over low heat just until mixture is hot to the touch. Pour miixture over coconut & pecans & mix well.

4) Using a clean table spoon, drop rounded scoops of mixture onto prepared baking sheets, spacing roughly 2 inches apart, Bake until golden brown (15-18 minutes). Transfer to cooling racks.

5) In a double boiler, melt chocolate chips until a pudding-like consistency, then dip the tops of each macaroon in chocolate.

Macaroons can be stored at room temperature in an airtight container for up to one week.

Enjoy & a very Merry Christmas to all!!

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