Tuesday, March 30, 2010

Chocolate Chip Macaroons with Salted Candied Pecans


So the traditional dessert eaten during Passover is macaroons. They're deliciously soft cookies that make me look forward to Passover for months in advance. Sure, you could easily make them any other time of year but for some reason I never think to.

FYI: the pre-packaged macaroons in the grocery store are slightly nasty. Luckily, the homemade variety is crazy easy so you don't have to worry about suffering through the other ones.

Let's begin. Oh my goodness golly gee! I'm dorkishly excited about sharing these with you.



Start with butter and brown sugar in a skillet. Melt them down over medium heat.



Now pour in pecan halves.


Stir the mixture together continually, for about 5 minutes.


Remove the pecans from the pan and spread them into a lyer on wax paper to cool. Sprinkle them with kosher salt. Viola! Salted Canded Pecans! 

Try to wait until they cool before you eat them...or you might burn your fingers/tongue. Not that I did that or anything. They're irresistable.  



In a mixing bowl, combine sweetened flaked coconut and sweetened condensed milk (a major staple in Southern homes).



And 1/2 c. flour. Combine these together.



Now fold in mini chocolate chips.



Drop by rounded tablespoonfuls (or use a melon scoop) onto a baking sheet that:

1. Has been well greased.

Or

2. Lined with parchment paper or a silicone baking mat.


Bake at 350 for 8-10 minutes or until golden brown.

By this point the smell incredible!



While the macaroons are still fresh from the oven, press a pecan into the top of each one.



You could even package these up and share them with friends and family. They'll love you forever.




Chocolate Chip Macaroons with Salted Candied Pecans (printable recipe)
Yields about 28-30 macaroons

14 oz. sweetened coconut
14 oz. sweetened condensed milk
1/2 c. flour
3/4 c. mini chocolate chips
1 1/2 c. pecan halves
1/4 c. brown sugar
3 tbsp. butter
Kosher salt

Melt brown sugar and butter in a large skillet over medium heat. Add in pecan halves and stir continuously for 5 minutes. Spread pecans onto wax paper; sprinkle lightly with kosher salt.

Grease a baking sheet or line it with parchment paper or a silicone baking sheet.

In a mixing bowl, combine coconut, sweetened condensed milk and flour. Fold in chocolate chips. Using a melon scoop or spoons, drop the macaroon dough onto the prepared baking sheet.

Bake at 350 for 8-10 minutes or until golden brown. Press a candied pecan into the top of each macaroon right after they come out of the oven.

4 comments:

  1. Oh I love macaroons and have NEVER made/tasted them with chocolate chips in them. I actually going to rush to the kitchen to see if I have any coconut!

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  2. Yummy, yum, yum! I actually LIKE the dark chocolate covered macaroons from the Kosher aisle! I will have to make these dipped in dark chocolate!

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  3. I made these and they are divine! Super easy to make and they looked so pretty on the Easter table. I stumbled upon your blog and I love it - thank you for sharing your awesome recipes!

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  4. We were going to make these for Easter but then I got the stomach flu SO we made them tonight (4/8). Mmmmm (except M.E. apparently doesn't like coconut--oh well, I think they're great!)

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