Take 5 is a PEOPLE Food series with a mission: Get a star-worthy meal (or dessert or cocktail) on your table in either 5 minutes or using only 5 ingredients. Each recipe has been bravely tested, tasted and approved by our food editors for your eating pleasure. If you’re hungry for more recipes, we’ve got you covered.
First things first, let’s establish something: Macaroons and macarons are two very different things.
Macarons are French sandwich cookies made with almond meringues and usually some kind of sweet cream center. They are delicate; they are delightful; they are, quite frankly, a pain to make.
Then there are macaroons, which we’re dealing with in this recipe. Like macarons, these use whipped egg whites to lighten them up, and involve no flour (so gluten-free folks, rejoice).
Macaroons, however, use shredded coconut to provide the structure of the cookies — and they’re so, so, so much easier to make. In fact this recipe is so simple, you’ll probably have it memorized after the first time you make it. Just remember one bag of shredded coconut, one can of sweetened condensed milk, ½ cup each chocolate chips and pecans, and 2 egg whites.
Watch the video above to see how it’s done, then use the recipe below to make it yourself.
Chocolate Pecan Macaroons Recipe
Makes about 24 cookies
2 egg whites
1 14-oz. bag sweetened shredded coconut
½ cup chocolate chips
½ cup chopped toasted pecans
1 14-oz. can sweetened condensed milk
1. Preheat to oven to 350°. In a stand mixer fitted with the whisk attachment (or using a hand mixer), whip the egg whites until stiff peaks form, about 3 minutes.
2. In a large bowl, add coconut, chocolate chips, pecans and sweetened condensed milk and stir thoroughly to combine. Gently fold in the egg whites.
3. On two greased baking sheets, add scoops of the batter (about 1 tbsp. each) 1 inch apart. Bake until golden brown and lightly toasted, about 28 minutes.