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Pecan Macaroons




Source of Recipe


Eat What You Love & Lose.


List of Ingredients




4 egg whites, at room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 teaspoon coconut extract
1 cup flaked sweetened coconut
1/3 cup pecan halves, finely chopped



Recipe



Heat oven to 325°. Line 2 large baking sheets with nonstick foil.
In a large bowl, beat egg whites on high speed until foamy. Add cream of tartar and salt and continue to beat until soft peaks form. Gradually add in the sugar and beat until stiff peaks form. Beat in the coconut extract. Fold in the coconut and nuts.
Drop heaping tablespoons of the mixture onto the foil-lined baking sheets, making 32 cookies total. Bake for 20 minutes, rotating the baking sheets halfway through baking.
Cool macaroons on the baking sheets for 2 minutes. Gently lift off the baking sheets with a spatula and cool completely on a cooling rack.