Chocolate Chip Macaroons with Salted Candied Pecans



  • 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.


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