White Chocolate Maple Pecan Macaroons Recipes

WHITE CHOCOLATE MAPLE PECAN MACAROONS

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Beat in flavoring. Continue beating until stiff glossy peaks form. Fold in coconut, 1 cup baking chips and pecans., Drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Bake 18-20 minutes or until firm to the touch. Remove to wire racks to cool completely., In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip bottoms of macaroons into melted baking chips, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.,

PECAN CHOCOLATE MACAROONS

Steps:

• Heat oven to 325°F. Line cookie sheets with cooking parchment paper. In large bowl, mix coconut, pecans, condensed milk, vanilla and salt until well blended. Onto cookie sheets, drop mixture by rounded tablespoonfuls 1 inch apart.
• Bake 15 to 18 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In container, microwave dipping chocolate uncovered on High about 1 minute, stirring once, until chocolate can be stirred smooth. Let stand 1 to 2 minutes. Dip bottoms of macaroons in melted chocolate; tap off excess. Place on waxed paper; let stand until set.

CHOCOLATE PECAN MACAROONS

Steps:

• Preheat oven to 325 degrees.
• Combine first 4 ingredients in a large bowl, stir with a whisk. Add egg whites, 1 at a time, beating with a mixer at medium speed until combined, scraping bowl occasionally.
• Add vanilla, and beatt well. fold in pecans.
• Drop batter by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
• Bake at 325 for 15 minutes or until dry on the surface and centers are soft. Remove from oven, cool on wire racks for 15 minutes or until cookies can be easily removed with a spatula.

MAPLE CHOCOLATE PECAN BARS

Steps:

• Heat oven to 350°F.
• Stir together flour, sugar, cocoa and salt in large bowl; cut in butter until crumbly. Stir in 1 beaten egg. Press mixture evenly onto bottom of ungreased 13x9x2-inch baking pan.
• Bake 25 minutes. Meanwhile, beat sweetened condensed milk, remaining 1 egg and flavoring in medium bowl; stir in pecan halves. Pour over prepared crust, distributing pecan halves evenly. Return to oven.
• Bake 25 minutes longer or until golden. Cool in pan on wire rack. Cut into bars. Store tightly covered at room temperature. About 24 to 36 bars.

CARDAMOM MAPLE MINI MACAROONS

Steps:

• Preheat the oven to 325°F and line a baking sheet with parchment paper.
• Combine the egg whites, maple syrup, brown rice syrup, and salt in a saucepan over medium heat and cook, stirring constantly, until just warm, about 1 minute. Add the coconut, flour, vanilla, and cardamom and continue to cook, stirring constantly, until the mixture just begins to sizzle and is slightly dry, about 2 minutes. Remove from the heat and let cool for a few minutes.
• Using a teaspoon and your fingers, form the dough into 24 small mounds on the prepared pan. Bake for 20 to 25 minutes, until golden brown. Let cool completely before serving.
• For a more decadent dessert, dip the macaroons in chocolate. Chop your favorite dark chocolate and place it in a dry metal or glass bowl and set it over a pan of gently simmering hot water (or use a double boiler if you have one). Stir the chocolate constantly until just melted, then remove it from the heat. Now for the fun part: Dip the macaroons into the melted chocolate, then place them on a pan or plate lined with wax or parchment paper. Chill in the refrigerator until the chocolate hardens, then enjoy!
• If you want a sweeter macaroon, bake these with honey. For a more mellow sweet taste that isn't over the top, use the brown rice syrup.
• Store in an airtight container at room temperature for 5 to 7 days.
• (per serving)
• Calories: 55
• Total Fat: 3g (2.7g saturated, 0.1g monounsaturated)
• Carbohydrates: 7g
• Protein: 1g
• Fiber: 1g
• Sodium: 20mg

WHITE CHOCOLATE-LEMON MACAROONS

Steps:

• Heat oven to 325°F.
• Combine coconut, white chocolate, sugar, flour and salt in large bowl. Add egg whites, lemon zest and almond extract; mix well.
• Drop by tablespoonfuls, 2 inches apart, onto lightly greased and floured baking sheets.
• Bake 20 min. or until edges of macaroons are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Drizzle with melted chocolate.