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Pecan-Orange Macaroons
Tender and cake like, these cookies owe their classic texture to the addition of toasted coconut. They can be served warm or at room temperature.
1 1/2 cups unsweetened shredded coconut, toasted
1/4 cup pecans, lightly toasted and finely chopped
2 tablespoons heavy cream
1/4 teaspoon orange extract
2 egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup granular sugar or sugar substitute
- Heat oven to 350°F. Line two baking sheets with parchment or waxed paper; set aside.
- Combine coconut and pecans in a bowl. Add heavy cream and orange extract; toss to combine.
- In the large bowl of an electric mixer, beat egg whites on high until thick and frothy. While mixer is running, gradually add cream of tartar and sugar substitute, beating until stiff peaks form. Gradually fold in coconut mixture just until evenly combined.
- Drop slightly rounded teaspoonfuls, 1 inch apart, onto prepared sheets. Bake until lightly browned on top and golden on bottom, 10 to 12 minutes. Cool cookies on baking sheet 1 minute before transferring to wire racks to cool completely. Store in an airtight container.
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