- 3 Tablespoons Butter
- ¼ cups Brown Sugar
- 1-½ cup Pecan Halves
- 1 pinch Kosher Salt
- 14 ounces, weight Sweetened Coconut Flakes
- 14 ounces, fluid Sweetened, Condensed Milk
- ½ cups Flour
- ¾ cups Mini Chocolate Chips
Preparation Instructions
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 waxed 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 degrees 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. Serves 30.
Tip: use the leftover candied pecans in a salad to carry on the tastiness a little longer.
Recipe Source: http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/chocolate-chip-macaroons-with-salted-candied-pecans/
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.