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Recipe Collection

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Salted Chocolate Pecan Macaroons

Salted Chocolate Pecan Macaroons Related:   desserts & sweets, gluten-free, kid-friendly, pareve, Passover

Prep time: 15–20 minutes + cooling

Cook time: 30–35 minutes

Yield: 15–20 cookies

Recipe inspired by


  • ½ cups raw pecans or ¼ cup pecan meal
  • 4 large egg whites, room temperature
  • 1¼ cups light brown sugar, firmly packed
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 2½ cups unsweetened shredded coconut
  • 1 teaspoon kosher-for-Passover vanilla extract or vanilla sugar
  • 4 ounces (about ⅔ cup) semisweet chocolate, chopped
  • ¼ cup toasted pecans, coarsely chopped, to garnish
  • Flake salt, to garnish


  • Place raw pecans in a food processor and pulse the nuts until they are ground into a powder. The grind does not need to be too fine—a little texture is okay. Measure out ¼ cup of the pecan meal, reserving any extra for another time.
  • Combine ¼ cup pecan meal with the egg whites, brown sugar, salt, honey, coconut and vanilla extract in a medium-sized saucepan with a heavy bottom.
  • Over medium-low heat, stir until the egg whites moisten everything, the sugar melts and you are left with a beautiful sticky mess. Continue to cook the macaroon mixture for approximately 5 to 7 minutes, stirring constantly in order to avoid burning the bottom. The mixture will become creamy and then slightly foamy as it continues to heat and some of the liquid evaporates.
  • When the macaroon mixture is finished cooking, spoon it into a bowl and press a piece of plastic wrap on top of it. For easier handling, allow the mixture to cool before forming the cookies. The mixture can be cooled at room temperature, or place the bowl into the refrigerator if you are in a hurry.
  • Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Using a cookie scoop or a tablespoon form 15 to 20 cookies. These cookies may spread so you can arrange them approximately 1½-inches apart. Bake the cookies for 18 to 20 minutes, rotating the baking sheet halfway through. Remove from the oven and let the macaroons cool completely.
  • Melt the chopped semisweet chocolate in the microwave in 30-second increments or in a double boiler over the stove, and dip the bottoms of each cookie in the chocolate, then place them back on the cooled, parchment-covered baking sheet to set.
  • Pour the remaining melted chocolate in a small parchment pastry bag or squeeze bottle and drizzle the melted chocolate over the macaroons. Sprinkle the coarsely chopped roasted pecans along with a pinch of flake salt on top of the macaroons. Pop the macaroons in the refrigerator briefly to allow the chocolate to set completely.

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