Pecan Chocolate Macaroons Food

PECAN CHOCOLATE MACAROONS

Steps:

• Heat oven to 325°F. Line cookie sheets with cooking parchment paper. In large bowl, mix coconut, pecans, condensed milk, vanilla and salt until well blended. Onto cookie sheets, drop mixture by rounded tablespoonfuls 1 inch apart.
• Bake 15 to 18 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In container, microwave dipping chocolate uncovered on High about 1 minute, stirring once, until chocolate can be stirred smooth. Let stand 1 to 2 minutes. Dip bottoms of macaroons in melted chocolate; tap off excess. Place on waxed paper; let stand until set.

RAW CHOCOLATE MACAROONS

Steps:

• Mix everything together.
• OPTION 1 (freezer):.
• Make tablespoon sized balls or "haystacks" (piles) on a cookie tray.
• Place in freezer 1/2 hour.
• OPTION 2 (dehydrator):.
• Make tablespoon sized balls or "haystacks" (piles) on parchment or teflex sheets.
• Dehydrate until desired texture.

CHOCOLATE MACAROONS - NO BAKE

Steps:

• Boil first 4 ingredients for 2 minutes.
• Remove from heat and add vanilla.
• Pour over oatmeal and coconut and mix well.
• Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.

CHOCOLATE PECAN MACAROONS

Steps:

• Preheat oven to 325 degrees.
• Combine first 4 ingredients in a large bowl, stir with a whisk. Add egg whites, 1 at a time, beating with a mixer at medium speed until combined, scraping bowl occasionally.
• Add vanilla, and beatt well. fold in pecans.
• Drop batter by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
• Bake at 325 for 15 minutes or until dry on the surface and centers are soft. Remove from oven, cool on wire racks for 15 minutes or until cookies can be easily removed with a spatula.