Sweet coconut pecan macaroons are made with shredded coconut and pecans and taste just like German chocolate cake frosting. Shredded coconut and pecans remind me of German chocolate cake and these cookies taste just like that delicious frosting. These cookies would be extra delicious with a drizzle of dark chocolate.
These cookies are made by combining sweetened shredded coconut, sugar, flour, salt, pecans, and vanilla. The egg whites are whipped until they form stiff peaks. You know the egg whites are at stiff peaks when they eggs stand straight up, like the peaks of a mountain, when the beaters are lifted up. The egg whites are then gently folded into the coconut pecan mixture. Be careful when folding them in so all the work you did to form the still peaks isn’t destroyed. Scoop them out onto a baking sheet and bake until lightly golden. Cool them on a cooling rack and store in an air tight container.
If you decided to drizzle the coconut pecan macaroons with dark chocolate, that can be done right on the cooling rack. Simply heat chocolate in the microwave for a few seconds until just melted. Drizzle over cooled cookies and enjoy.
Recommended Kitchen Equipment For This Recipe
Other Recipes To Check Out
Chocolate Coconut Zucchini Bread – Another great coconut recipe.
Apple Turnovers – A favorite sweet treat made with fresh apples.
10 Minute Chocolate Pudding – Goodbye store-bought pudding. Hello easy delicious homemade chocolate pudding.
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Coconut Pecan Macaroons
Ingredients
- 2 2/3 cup sweetened shredded coconut
- 2/3 cup sugar
- 1/4 cup flour
- 1/4 teaspoon kosher salt
- 1/4 cup pecans, chopped
- 1 teaspoon vanilla
- 4 egg whites
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with foil and grease with nonstick cooking spray.
- In a large bowl, stir together coconut, sugar, flour, salt, pecans, and vanilla until well combined.
- In a medium sized bowl, beat egg whites with an electric mixer until stiff peaks form. Gently fold egg whites into the coconut mixture.
- Scoop Tablespoon sized rounded balls onto the prepared pans. Bake until lightly browned, about 18-20 minutes.
Notes
Nutrition (per cookie)
Calories 84 | Total Fat 3.9g | Saturated Fat 2.6g | Cholesterol 0mg | Sodium 48mg | Total Carbohydrate 11.2g | Dietary Fiber 1.3g | Total Sugars 9g | Protein 0.9g | Calcium 2mg | Potassium 45mg
