The Pioneer Woman Tasty Kitchen
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Chocolate Chip Macaroons with Salted Candied Pecans

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Level: Easy

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Description

Every year for Passover, I perfect this recipe a little more. This year, I added salted candied pecans to make them even more irresistible!

Ingredients

  • 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

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.

Tip: use the leftover candied pecans in a salad to carry on the tastiness a little longer.

One Comment

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Profile photo of Anna D

Anna D on 12.5.2010

These look amazing! I think this would be good with the pecans chopped up and mixed in with the chocolate chips too! Maybe I’ll try that…

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