COCONUT-CRANBERRY MACAROON
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield about 24 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
- Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
- Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
- Store macaroons in a tightly sealed container for up to a week.
PECAN CHOCOLATE MACAROONS
Chewy flaked coconut, with the rich sweetness of chocolate and nutty crunch of pecans, these baked cookies make a delightful dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg
PECAN MACAROON COOKIES
I got this recipe from an old church cookbook of my Mother's from the 1940's. It's a delicious, chewy cookie.
Provided by Poohbear Pam
Categories Dessert
Time 40m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Mix shortening and sugars, then add eggs.
- Sift together flour, soda, baking powder and salt.
- Mix together well.
- Mixture will be very stiff.
- Add coconut, pecans, oatmeal and vanilla.
- Roll into small balls the size of a walnut.
- Place on a lightly greased cookie sheet and bake at 325 degrees for approximately 20 minutes.
- Makes about 3 dozen cookies.
Nutrition Facts : Calories 182.3, Fat 10.6, SaturatedFat 5.7, Cholesterol 28.7, Sodium 116.9, Carbohydrate 20.7, Fiber 1.1, Sugar 11.8, Protein 2.1
WHITE CHOCOLATE MAPLE PECAN MACAROONS
I love macaroons and wanted to add a different twist to them with white chocolate and pecans, some of my favorite ingredients. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Beat in flavoring. Continue beating until stiff glossy peaks form. Fold in coconut, 1 cup baking chips and pecans., Drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Bake 18-20 minutes or until firm to the touch. Remove to wire racks to cool completely., In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip bottoms of macaroons into melted baking chips, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.,
Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 14mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN MACAROON AND FIG TART
Categories Food Processor Dessert Bake Passover Fig Pecan Kosher Bon Appétit
Yield Serves 10 to 12
Number Of Ingredients 17
Steps:
- For Filling:
- Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves and mixture boils. Reduce heat to medium, cover and cook until figs are very tender, about 35 minutes. Uncover and simmer until liquid is absorbed and filling is thick, stirring occasionally, about 5 minutes.
- Transfer filling to processor. Using about 5 on/off turns, process just until mixture holds together. Transfer to small bowl; cool filling. (Can be prepared 3 days ahead. Cover and refrigerate.)
- For Crust:
- Preheat oven to 350°F. Place 13 3/4x4-inch rectangular tart pan with removable bottom onto waxed paper. Trace outline of pan bottom on paper; set paper aside. Line pan with heavy-duty foil. Grease foil; dust with matzo cake meal. Combine 2 cups pecans, sugar, ginger and salt in processor; finely grind nuts. Add egg and process until moist clumps form. Using moistened fingertips, press 1 cup dough over bottom and up sides of prepared pan (crust will be thin). Bake crust until puffed and dry looking, about 14 minutes. Transfer pan to rack; press bottom of crust lightly to flatten. Cool crust completely. Maintain over temperature.
- Stir 4 ounces chocolate in top double boiler set over simmering water until melted. Spread over bottom of crust. Spoon 1 3/4 cups filling over chocolate (reserve remaining filling for another use).
- Press remaining dough over traced rectangle on waxed paper, filling outline completely. Using paper as aid, turn dough rectangle over onto tart, aligning carefully; peel off paper. Pinch edge of crust and top dough together to seal.
- Bake tart until top is golden and dry looking, about 28 minutes. Cool tart completely in pan on rack. (Can be prepared ahead. Wrap in foil and store 1 day at room temperature or refrigerate up to 5 days.) Push up pan bottom to release tart. Peel off foil from bottom.
- If desired, dip spoon into melted chocolate and drizzle in zigzag pattern over tart; then dip pecan halves halfway into melted chocolate and arrange decoratively around edge. Chill until chocolate sets, about 30 minutes. Serve tart cold or at room temperature.
PECAN MACAROONS
No clue as to where I got this recipe but I make them all the time. Yes, they are that good!
Provided by Bea L.
Categories Cookies
Number Of Ingredients 3
Steps:
- 1. Preheat oven to 300 degrees. Beat egg white until almost stiff. Gradually beat in the brown sugar. Fold in the pecans.
- 2. Drop by teaspoonsful onto greased cookie sheet. Bake @ 300 for approximately 15-20 minutes or until light golden brown. Remove immediately from oven.
More about "pecan macaroons food"
FIG-PECAN MACAROONS RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (3)Calories 86 per servingServings 48
- Combine pecans and cinnamon in a food processor; process until finely ground. Add rind; process until blended.
- Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until foamy. Increase speed to high, and beat until stiff peaks form. Place 2 tablespoons sugar in a small bowl. Gradually add remaining sugar to egg mixture; beat at low speed until blended. Fold in pecan mixture. Add figs to reserved sugar, tossing to coat; fold fig mixture into egg mixture.
- Cover 2 baking sheets with parchment paper. Drop egg mixture by rounded teaspoonfuls 1 inch apart on prepared baking sheets. Bake at 300° for 20 minutes or until bottom edges are lightly browned. Place pans on wire racks; cool completely.
MAPLE PECAN MACARONS - FOOD DUCHESS
From foodduchess.com
Cuisine FrenchEstimated Reading Time 8 minsCategory BakingTotal Time 1 hr
- Prepare a baking sheet with parchment or silicone mat (if you have enough, prepare 2 baking sheets).
- Add egg whites, white sugar, and egg white powder to the bowl of your stand mixer, and whisk together. Place the bowl over top of a simmering pot of water (bain-marie), ensuring a tight seal and ensuring that the bottom of the stand mixer is not actually touching the water.
- Remove the bowl from the stand mixer, and place a sieve over top. Pour the dry mixture from earlier into the sieve, then sift the dry ingredients into the meringue.
- Add mixture into a piping bag with medium to large sized round tip. Pipe small circles of batter onto a cookie sheet fitted with a silicone baking mat or parchment paper. Ensure piping bag is held straight up and perpendicular to baking sheet. Using a stencil or a macaron mat makes this process much easier and fool proof, I try to make my macarons around 1½” in diameter.
PECAN MACAROONS | RACHAEL RAY IN SEASON
From rachaelraymag.com
Servings 12
- Line baking sheet with nonstick foil. In food processor, process 1 cup pecan halves, 6 tbsp. sugar and next.
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COCONUT-PECAN MACAROONS RECIPE | MYRECIPES
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Servings 36
- Combine ingredients in a large bowl. Drop by heaping teaspoonfuls on parchment- or foil-lined baking sheets.
PECAN MAPLE MACARONS - FOOD NOUVEAU
From foodnouveau.com
Cuisine FrenchTotal Time 13 hrs 45 minsCategory Dessert
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, and beat for a minute to soften. Add the maple syrup and mix until smooth. Add half the powdered sugar and beat on low speed to moisten the sugar, then increase the speed to incorporate fully. Beat on medium-high speed until the buttercream is smooth and fluffy. Transfer to a pastry bag fitted with a small round tip and set aside until ready to assemble the macarons. (The buttercream can be made ahead; refrigerate, but make sure to return to room temperature at least an hour before using.)
- Return the egg whites to room temperature at least an hour before making the macarons shells.
- Pair same sized shells together and set side by side on a work surface. Pipe some maple buttercream over half of the shells. Close the macarons, gently pressing the second shells over the filling.
PECAN MACARONS - PIES AND TACOS
From piesandtacos.com
5/5 (1)Category DessertCuisine American, FrenchCalories 120 per serving
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
- Measure heavy cream and set aside. This is because you will need to have it handy for when it’s time to use it.
PECAN PIE MACARONS WITH MAPLE SYRUP FILLING RECIPE ...
From foodnerd4life.com
Cuisine AmericanCategory DessertServings 12Total Time 40 mins
- Oven to 150C. In a mini processor, blitz the almonds and pecans together. Even if the almonds are already ground, grind until super fine. Mix with the icing sugar and cinnamon and put aside.
- In a bowl of a clean stand mixer, add the egg whites and mix until they start to foam up. Gradually add the caster sugar and continue to whisk until you have a glossy meringue. You want glossy not a dry foam.
- Fold in the nut mixture into the meringue, be light with the mixture but make sure there are no pockets of icing sugar not mixed in.
- Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto a macaroon mat or parchment paper lined baking sheets. Sprinkle the chopped pecans on top of the wet mixture.
CHEWY CHOCOLATE PECAN MACAROONS RECIPE - FOOD AND WINE
From foodandwine.com
Servings 36
- Preheat the oven to 350°. Line 2 cookie sheets with parchment paper. In a food processor, pulse the pecans until finely ground. In a small bowl, combine the pecans and cocoa.
- In a large mixer, beat the egg whites at high speed until foamy. Add the salt and beat until stiff. Lower the speed to medium and add the confectioners; sugar 1/2 cup at a time. Scrape down the bowl with a large rubber spatula, and beat at high speed for 30 seconds longer. Using the spatula, fold in the nut mixture.
- Spoon the batter onto the prepared cookie sheets in 1/2-tablespoon mounds. Bake for 10 minutes, or until the tops crack slightly (the cookies may appear a little moist). Slide the parchment paper onto a rack and let the cookies cool completely. Remove the cookies from the paper and serve.
CHOCOLATE & PECAN MACAROONS RECIPE | EATINGWELL
From eatingwell.com
5/5 (3)Total Time 1 hr 30 minsCategory Healthy Chocolate Dessert RecipesCalories 48 per serving
- Position racks in the upper and lower thirds of oven; preheat to 350 degrees F. Line 2 large baking sheets with parchment paper, nonstick baking mats or lightly coat with cooking spray.
- Beat egg whites and salt in a mixing bowl with an electric mixer on high speed until frothy. Gradually add sugar and continue beating until soft peaks form, about 5 minutes.
- With a rubber spatula, gently fold melted chocolate, coconut and pecans into the egg whites until no white streaks remain.
- Drop 2 teaspoons of batter per cookie about 1 inch apart onto the prepared baking sheets, fitting about 30 cookies per sheet.
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5/5 (4)Total Time 50 minsCategory Dessert-CookiesCalories 116 per serving
- Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and light grease the paper. Set aside.
- In a small saucepan heat maple syrup on high until it reaches a boil, then reduce heat simmering syrup until the syrup begins to thicken (12-15 minutes). Watch carefully so it doesn't burn. If you find that the consistency isn't changing you can add cornstarch and water to thicken. When thickened, remove from heat and stir in vanilla. Cool to room temperature (may take up to an hour).
- In a medium bowl, beat egg whites and salt until stiff peaks form. Gently fold cooled maple syrup mixture into the egg whites, and then fold in coconut.
- With a small cookie scoop, drop batter onto prepared cookie sheets. Bake for 20-25 minutes or until light brown. Remove from oven and cool for 5 minutes. Loosen macaroons with spatula and cool completely on baking racks.
SMALL BAKE PECAN MACAROONS - VIRGINIA WILLIS
From virginiawillis.com
Cuisine American, French, SouthernCategory Cookies, Dessert
- Heat the oven to 350°F. Line a baking sheet with a nonstick silicone baking mat. Place the pecans, sugar, cardamon, and salt in the bowl of a food processor fitted with the blade attachment. Process until finely ground and combined. Add egg white and pulse to combine.
- Using a 1-tablespoon ice cream scoop or a tablespoon, place the cookies on the prepared baking sheet about 1-inch apart.
- You can bake these cookies 1 of 3 ways: Scooped and plain; scooped and flattened with the bottom of a moistened glass; or scooped, flattened, and topped with an additional pecan half.
- Bake until browned and crisp, about 15 minutes. Remove the baking sheet to a rack to cool slightly before transferring the individual cookies to the rack to cool completely. Store the cookies for up to 1 week in a sealable airtight container.
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