Mrs. Goldstein's Chocolate Pecan Macaroons—We Share the Secret Recipe With You

Mom may not know everything about fashion, but she usually knows a thing or two about cooking. And if you’re lucky, you can snag a hard copy of that stained recipe card and learn to make it yourself. That’s why I sent my staffer Jackie on a mission to get her best friend’s mom’s secret Chocolate Pecan Macaroon recipe after she kept talking about how great they were. Well, they ARE! Chewy, chocolate-y, coconut-y and sweet: The perfect treat for the end of a Passover (or any) meal.

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Mrs. Goldstein's Chocolate Pecan Macaroons

Ingredients

  • 4 oz unsweetened chocolate
  • 14 oz sweetened condensed milk
  • 2 tsp vanilla extract
  • 3 c sweetened flake coconut
  • 1½ c chopped pecans
  • nonstick cooking spray, to grease pan

Directions

  • Preheat oven to 350 degrees. In the meantime, melt the chocolate in a nonreactive bowl in the microwave at 15 second intervals, stirring after each, until fully melted.
  • In a large bowl, stir together the sweetened condensed milk and vanilla, and then add the chocolate, pecans and coconut. Mix until everything is incorporated and then drop by the tablespoon onto a baking sheet lightly greased with nonstick cooking spray.
  • Bake 12-15 minutes, until golden brown. They will be soft when you remove them but will harden as they cool.
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