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Holiday  Recipe

 
Chewy Chocolate Pecan Macaroons

This is a perfect holiday season cookie.  They're best made a day ahead, keep for a week in an airtight container and can be frozen for a month.  They're easy, chocolatey and gorgeously chewy, with a delicious pecan flavor.  Best of all they're not too rich; the only fat is from the nuts, which is good-for-you fat, so you can eat the entire batch in one--er, I mean so you can enjoy them guilt-free.
 

Ingredients

1 and 1/4 cups pecans (5 ounces)
1/3 cup unsweetened Dutch process cocoa powder, sifted
2 large egg whites at room temperature
Pinch of salt
1 and 3/4 cups confectioners' sugar, sifted

1. Preheat the oven to 350.  Line 2 cookie sheets with parchment paper (or silicone mats).  In a food processor, pulse the pecans until finely ground.  In a small bowl combine the pecans and cocoa.

2. In the large bowl of a standing electric 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, gently fold in the nut mixture.

3. 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 before removing from the paper.   

That's it!

THEN

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