Coconut Pecan Macaroons with Chocolate Drizzle

By Stacy_K

Ingredients

• 3 cups unsweetened shredded coconut
• 1/4 cup chopped pecans
• 1 t. almond extract
• 1 t. vanilla
• 1/8 teaspoon salt
• 1 t. cinnamon
• 3/4 cup coconut milk
• 1/4 cup honey
• 3 egg whites, stiffly beaten
• 1 t. cream of tartar
• 1/2 cup dark chocolate chips, melted

Preparation

Step 1

Preheat oven to 375 degrees F.

In a medium bowl, combine coconut, pecans, almond extract, vanilla, cinnamon, and salt. Mix coconut milk with honey and heat for 35 seconds in microwave. Stir to combined and add to coconut mixture. Whip egg whites with cream of tartar until stiff. Fold into coconut mixture. Drop by teaspoonfuls onto greased cookie sheet, about 2 inches apart. Bake for about 15-20 minutes or until edges are lightly browned.

Cool and then drizzle with melted chocolate.