A Recipe for Toasted Nut Macaroons
Better make a double batch… it is that good.
Toasted Nut Macaroons
1 C Shredded Coconut (I’ve used the NOW brand Unsweetened, Medium Coconut.)
2 Tb Butter
2 Tb Honey
1/2 tsp Vanilla
1/4 tsp Cinnamon
1/2 tsp Sea Salt
1/2 C Pecans, chopped
flat or rectangle baking pan
- Preheat oven to 275.
- Melt butter in a ramekin dish while oven is preheating (or another oven safe dish).
- Toast pecans 12 minutes on parchment paper in the oven.
- Mix all ingredients except coconut shreds and pecans.
- Stir in the coconut shreds making sure there are no lumps, and then add pecans.
- Make round balls with the batter and place on parchment paper. The macaroon balls can get cozy — there is no raising action while baking.
- Bake 12 – 18 minutes.
- Let macaroons cool 10 minutes – if you don’t, the macaroon will fall apart.
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