Old Fashioned Less-Sweet Pecan Macaroons
I listen to the Splendid Table on our local public radio station. Love that show! Anyhoo. Awhile back I heard a segment that included Sally’s recipe for coconut macaroons, and decided to save it for the inevitable sweet-tooth-attack. Well, this morning I wasn’t really having a sweets craving, but … I wanted to bake something in case anybody with a sweet tooth came into the gallery. So far several folks have enjoyed my Pecan Macaroons, including my dear sweet husband. (Love you, Timo. It was nice to have lunch with you here.)
I tweaked Sally’s Coconut Macaroons recipe a bit — cut the sugar in half; used unsweetened coconut and more vanilla; and added lots of pecans. Here’s the recipe the way I made it:
Old Fashioned Pecan Macaroons
- 2 large eggs, well beaten
- 1/4 cup sugar
- Pinch of sea salt
- 1 1/2 tsp. vanilla
- 1/2 tsp. almond extract
- 1 cup finely chopped pecans
- 3 cups unsweetened coconut flakes, processed until about the size of shredded coconut
- Preheat the oven to 375ºF. Spread a sheet of parchment paper over two cookie sheets (or oil sheets)
- In a large mixing bowl beat the eggs until light and fluffy
- Beat in the sugar, salt, vanilla and almond extracts. Beat until very light and fluffy
- Stir in the coconut and pecans until it is completely moistened. This is not supposed to be a batter, but rather well-moistened clumps of coconut.
- Drop by tablespoon, onto the baking sheet, leaving a little room for them to spread
- Bake the macaroons for about 20 minutes, or until they are golden brown with crisp edges.
- Transfer them to a rack to cool.