Chewy Chocolate Pecan Macaroons

1. 1

   Preheat the oven to 350.

2. 2

   Line 2 cookie sheets with parchment paper.

3. 3

   In a food processor, pulse the pecans until finely ground.

4. 4

   In a small bowl, combine the pecans and cocoa.

5. 5

   In a large mixer, beat the egg whites at high speed until foamy.

6. 6

   Add the salt and beat until stiff.

7. 7

   Lower the speed to medium and add the confectioners; sugar 1/2 cup at a time.

8. 8

   Scrape down the bowl with a large rubber spatula, and beat at high speed for 30 seconds longer.

9. 9

   Using the spatula, fold in the nut mixture.

10. 10

    Spoon the batter onto the prepared cookie sheets in 1/2-tablespoon mounds.

11. 11

    Bake for 10 minutes, or until the tops crack slightly (the cookies may appear a little moist).

12. 12

    Slide the parchment paper onto a rack and let the cookies cool completely.

13. 13

    Remove the cookies from the paper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.