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Chocolate-Pecan Macaroons

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 26 cookies (serving size: 1 cookie)
Macaroons are a European confection especially popular at Passover. Here, the use of pecans adds a taste of the American South.

Ingredients

  • 2 1/4 cups kosher-for-Passover powdered sugar, sifted
  • 1/2 cup unsweetened cocoa
  • 2 tablespoons matzo meal
  • 1/8 teaspoon salt
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pecans, toasted
  • Cooking spray

Nutrition Information

  • calories 73
  • caloriesfromfat 33 %
  • fat 2.7 g
  • satfat 0.4 g
  • monofat 1.5 g
  • polyfat 0.8 g
  • protein 1.1 g
  • carbohydrate 12.3 g
  • fiber 0.9 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 18 mg
  • calcium 5 mg

How to Make It

  1. Preheat oven to 325°.

  2. Combine first 4 ingredients in a large bowl; stir with a whisk. Add egg whites, 1 at a time, beating with a mixer at medium speed until combined; scrape bowl occasionally. Add vanilla, and beat well. Fold in pecans. Drop batter by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

  3. Bake at 325° for 15 minutes or until dry on the surface and centers are soft. Remove from oven; cool on wire racks for 15 minutes or until cookies can be easily removed with a spatula. Cool completely on wire racks.