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I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Franco-American Macaroons

photo-53

Courtesy of Didi Davis: www.dididavisfood.com

These cookies are a combination of the French style macaroon, made with ground almonds, and the American style macaroon, made with coconut. I’ve changed the nut to pecans, which are a dreamy combination with vanilla and coconut. The flavors grow in your mouth and linger pleasingly for a long time. These are small, free form cookies. If you want to make larger macaroons, use larger spoons and increase the cooking time. If you want more uniform macaroons, use a small ice cream scoop. Store these cookies (if there are any left!) in parchment or wax paper-lined tins. And yes, you may make these with almonds.

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Franco-American Macaroons

Scale

Ingredients

  • 2 cups (about 7 ounces) pecans
  • 1/2 cup sugar, preferably Rain’s Choice Vanilla Sugar
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 4 teaspoons Rain’s Choice pure Vanilla Extract
  • 1 cup shredded coconut

Instructions

  1. Preheat the oven to 350°F. Spread the nuts on a baking sheet with sides and bake, stirring halfway through, for 10 to 15 minutes, or until they are toasted and very fragrant. Remove from the oven and set aside to cool slightly.
  2. Raise the oven temperature to 400°F. Butter a cookie sheet and line with parchment paper.
  3. After a few minutes of cooling time, transfer the pecans to a food processor and process until ground to a fine powder. Add the sugar and salt and pulse to mix. Add the egg whites and vanilla extract and process until smooth. Transfer the dough to a bowl, scraping well with a rubber spatula. Add the coconut to the dough and mix until the coconut is distributed evenly.
  4. Drop heaping teaspoonfuls of the dough onto the prepared cookie sheet, about one inch apart. Bake the macaroons for 8 to 10 minutes, until they are dry, but still soft inside. Let the macaroons cool for 10 minutes then remove the cookies to a cake rack to cool completely. Repeat baking macaroons with the remaining dough.

 

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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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