Coconut Pecan Macaroon Recipe
These are really easy to put together. I love them with hot chocolate.
4 egg whites
1 1/3 cups granulated sugar
3/4 cup toasted pecans, finely chopped
1 cup shredded (sweetened coconut)
1. Preheat the oven to 350F degrees.
2. In the bowl of an electric mixer fitted with a whisk, whip the egg whites until they start to form peaks. You will see the trace in the whites left by the whisk as it spins. Gradually start adding the sugar, whisking on low speed.
3. Line two baking sheets with parchment paper. Gently fold in the pecans and coconut into the egg white and "drop" large spoonfuls onto the trays. Take care to leave a decent amount of space between each cookie.
4. Place the trays in the oven and bake for 15-18 minutes. The cookies should be light brown. Do not allow them to get too dark. Remove the trays from the oven and use a flat metal spatula to life them from the paper. Allow them to cool a little before eating.
Check out The Cooking Loft, Alex Guarnaschelli's show on the Food Network.