Chewy Chocolate Pecan Macaroons
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.
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
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.
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