RECIPE : Pecan Coconut Macaroons with Chocolate Ganache

Ingredients :

3 large egg whites
1/4 tsp salt
1/4 vanilla extract
1/8 tsp cream of tartar
3/4 cup granulated erythritol (or granulated sugar)
1 tbsp agave nectar
1 1/4 cup unsweetened, shredded coconut
1/2 cup finely ground pecans
3 tbsp butter
1 85% cacao Lindt bar, chopped (or 3.5 oz chocolate of your choice)

Preheat the oven to 325F and line two baking sheets with parchment paper.

In a large bowl, whip egg whites with salt, vanilla and cream of tarter until they are frothy. With the beater running, slowly add erythritol or sugar and agave nectar and keep beating until stiff peaks form. Gently fold in coconut and ground pecans.

Drop by small spoonfuls onto prepared baking sheets. Use the spoon to create a well in the center of each macaroon and build up the sides. Bake for 20 minutes, or until golden brown. Turn off oven and prop open the door with a wooden spoon and let the macaroons cool in oven for about an hour.

In a small metal or ceramic bowl set over a pot of gently simmering water, melt butter and chocolate together. Stir until smooth. Drop spoonfuls of melted chocolate into the center of each macaroon. Let cool until set.

Makes 24 cookies.

Source : http://alldayidreamaboutfood.com