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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Recipe Information
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
Instructions
Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a clean, dry bowl, beat the egg whites with an electric hand mixer or stand mixer on medium speed until foamy.
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.
Gently fold in the vanilla extract, almond extract, and salt using a spatula.
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.
Using a tablespoon or small cookie scoop, drop mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 22-25 minutes, or until the edges of the cookies are golden brown and the tops are set.
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.
Store the pecan macaroon cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.1 g | 207% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 164.3 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1355 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
