Have a few egg whites leftover from a recipe using egg yolks? Have a hankering for a soft, chewy treat? These Coconut Pecan Macaroons are absolutely perfect! They’re a one-bowl recipe and the hardest part is just the separation of the egg yolk and egg white.
Macaroons, which shouldn’t be confused with Macarons, originated in Italy and were originally made with almond paste. The paste was subbed with coconut and thus the macaroon we know today was born. I added my own twist of pecans for a nutty flavor that wouldn’t overpower the soft, delicate coconut. They’re easily customizable if you want to add or remove nuts and throw in some chocolate chips or cocoa powder for those chocoholics!
Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website. Copyright Jan 2017
Coconut Pecan Macaroons
Crisp toasted coconuts with a nutty, sweet interior–delicious treat for the coconut lover
>>> Yields 20 cookies
-Prep: 10 min
-Bake: 15 min
- 3 C shredded coconut, unsweetened
- 1 C toasted pecans, roughly chopped
- 4 large egg whites
- 3/4 C confectioner’s sugar (powdered sugar)
- 1 tsp vanilla extract
- 1/4 tsp salt
1) Preheat the oven to 350 F. Prepare a sheet pan with parchment paper or silpat
2) Mix together the egg whites, sugar, vanilla extract, and salt.
3) Add in the coconut and toasted pecans and stir until combined.
4) Using a cookie scooper or spoon to place even balls of the mixture on the sheet pan (~1-2 tbsp in size).
5) Bake for 15-20 minutes in the oven until the outsides begin to turn golden brown.
6) Remove from oven and let cool to room temperature. Store in an airtight container for up to a week.