Chocolate Pecan Macaroons
After all the holiday indulgences I've been wanting to eat lighter, healthier food. However, I was having a sweet craving the other day, so I had to come up with something that was light but would satisfy my sweet tooth. I had some coconut in the refrigerator leftover from some holiday baking that I had done. So, I decided to make my go-to macaroons. I saw this recipe on Martha Stewart's Everyday Food on PBS a few years ago, and I've made a couple of tweaks to the recipe. These macaroons are ridiculously easy, and made without butter, flour or egg yolks, they are a bit lighter than other cookies I could have made. So, if you are in the mood for something sweet but don't want to totally abandon some of your new year's resolutions, try these.
2 eggs whites
1/4 cup sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
7 ounces sweetened shredded coconut
1/4 cup mini semi-sweet chocolate chips
36 pecan halves
Preheat oven to 350 degrees. Spray a standard muffin pan with cooking spray.
In medium bowl whisk together the egg whites, sugar, cocoa powder, and salt until combined. Add the coconut and chocolate chips, and gently stir with a fork until all the ingredients are well combined.
Spoon the mixture into the pan, dividing evenly. Moisten your fingertips with some water and gently pat down the mixture. Arrange 3 pecan halves on each portion, pressing them down slightly to adhere.
Bake for 25 to 30 minutes until pecans have begun to brown and cookies are set. Cool 10 minutes in pan on wire rake. Use a small knife to loosen the edge of each macaroon. Place them on the wire rack to cool completely.
Makes 12 macaroons.
These can be kept in an airtight container at room temperature for several days.