Pecan Macaroon Cookies
Soft, chewy, and packed with nutty flavor, these pecan macaroon cookies are a delightful twist on the classic coconut macaroon. Made with fluffy, glossy egg whites, sweet shredded coconut, and the irresistible crunch of finely chopped pecans, this easy-to-follow recipe is perfect for cookie lovers craving a treat that’s both light and satisfying. A hint of vanilla and almond extracts elevates the flavor, while their slightly crisp edges and tender middles make every bite heavenly. Ready in under an hour, these gluten-free cookies are ideal for holiday gatherings, tea parties, or as an indulgence any day of the week. Bake a batch today to fill your kitchen with warm, toasted aromas and your treat jar with a delectable dessert that keeps beautifully for days!
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Ingredients
- 3 large Egg whites
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 1.5 cups Unsweetened shredded coconut
- 1 cup Finely chopped pecans
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
Step 2
In a clean, dry bowl, beat the egg whites with an electric hand mixer or stand mixer on medium speed until foamy.
Step 3
Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to beat the egg whites. Increase the mixer to high speed and beat until stiff, glossy peaks form.
Step 4
Gently fold in the vanilla extract, almond extract, and salt using a spatula.
Step 5
Add the shredded coconut and finely chopped pecans to the egg white mixture. Fold gently until everything is evenly combined. Be careful not to deflate the egg whites.
Step 6
Using a tablespoon or small cookie scoop, drop mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7
Bake in the preheated oven for 22-25 minutes, or until the edges of the cookies are golden brown and the tops are set.
Step 8
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Store the pecan macaroon cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (494.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2258.2 |
| Total Fat 161.1g | 0% |
| Saturated Fat 79.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 809.0mg | 0% |
| Total Carbohydrate 200.5g | 0% |
| Dietary Fiber 34.5g | 0% |
| Total Sugars 164.3g | |
| Protein 31.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 119.1mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 1355.1mg | 0% |
Source of Calories