Chocolate & Pecan Macaroons

This recipe, Chocolate & Pecan Macaroons is from Diabetic Connect.  We love the rich flavor in these chewy cookies that are like a cross between higher-fat coconut macaroons and low-fat, low-calorie, egg-white based meringues.

Chocolate & Pecan Macaroons

3 large egg whites, at room temperature

1/8 tsp. salt

1 cup granulated sugar

6 oz. unsweetened chocolate, melted

1 cup sweetened flaked coconut

¾ cup pecans, finely chopped

1 Tbsp. confectioners’ sugar, for dusting

Position racks in the upper and lower thirds of oven; preheat to 350 F.  Line sheets with parchment paper, nonstick baking mats or lightly coat with cooking spray.

Beat egg whites and salt in a mixing bowl with 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 pecan 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.

Bake until set, 10 to 12 minutes.  Turn off the oven and leave the macaroons in the oven with the door slightly ajar for 30 minutes.  Remove from the oven and let cool completely.  Dust with confectioners’ sugar just before serving, if desired.  Store airtight for up to 3 days.              5 dozen

 

(Recipe for Chocolate & Pecan Macaroons came from Diabetic Connect, 2014)