Saturday, September 28, 2013

Pumpkin Pie White Chocolate Macaroons


Macaroons are one of the easiest cookies to make, in my opinion. 
 I love the chewy texture too. 
I discovered a way to take a simple macaroon and make it a perfect cookie for fall.  (Okay, perfect for everyday, BUT especially for fall...)
I am not usually a big fan of white chocolate but, I have to admit, white chocolate goes wonderfully with pumpkin pie spices. 


Pumpkin Pie White Chocolate Macaroons

Ingredients
Macaroons
3 egg whites
1/2 cup sugar
1 tsp vanilla
pinch salt
sprinkle of cinnamon
1 (14 oz) pkg of sweetened, shredded coconut (about 4 or 5 cups)

Chocolate & Toppings
1/4 cup pecans, finely chopped
1 tsp pumpkin pie spice
1 bag white chocolate chips (about 1 1/2 cups)
pecan halves

Directions
Preheat oven to 325. Line a cookie sheet with parchment paper, set aside.
Whisk together egg whites, sugar, vanilla, salt, and cinnamon until glossy and the sugar is almost dissolved. 
Stir in coconut until evenly combined. Using a small cookie scoop or spoon, drop batter in mounds about 1 inch apart on cookie sheet.


Bake for 12 minutes, remove from heat and flatten center of each slightly with the back of a spoon. Rotate the baking sheet and return to oven for another 12 minutes, or until golden brown.
Let cool for 5 minutes and then remove from paper to wire rack to cool completely. (Don't let them cool on the parchment paper or they will stick!)
To finish cookies - In a shallow bowl, mix together the finely chopped pecans and the ground cookie crumbs, set aside.
Melt white chocolate over low heat, stirring constantly. Stir in the pumpkin pie spice.
Dip the cooled macaroons halfway into the melted chocolate. Gently shake off extra chocolate and then dip into the pecan/crumb mixture. 


Using the end of a butter knife, place a dollop of melted chocolate on the bottom of a pecan half and press onto the top of a cookie. Repeat with all cookies. 
Let sit until chocolate is set. You can place in fridge to speed process if you want to.


With the pecans in there you get this lovely chewy AND crunchy texture combination going on that is hard to beat. The pumpkin pie spice and the white chocolate, as I mentioned above, are also a wonderful combination. You can see our other pumpkin+white chocolate combo by visiting HERE (Our Pumpkin Pie White Chocolate S'Mores)
If you can't find the Simple Pleasures Spice Snaps then you can substitute another gingersnap-type cookie for the crumbs. 
 
Feeding Big, Love Bakes Good Cakes, Memories By The Mile, and Anyonita Nibbles have tons of great links. Be sure to pay them a visit!!!

5 comments:

  1. Oooh, those look great. I've never had coconut and pumpkin together before, but the combination sounds wonderful.

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  2. Hi there, stopping by from Tasty Tuesdays. These look lovely. What a nice twist on traditional macaroons, thanks for sharing!
    Steph

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  3. Thanks for sharing these wonderful Macaroons at Tasty Tuesday! Lynn @ Turnips 2 Tangerines

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  4. Stopping by from the Tasty Tuesday Blog Hop! Love your blog!!!! Looking forward to following along. Would love for you to stop by my blog, http://lemoinefamilykitchen.blogspot.com

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    Replies
    1. Thank you Angela. We followed you back :)

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