Nut and Coconut Macaroons
Description
The recipe won't take much time. The pastries can be made in advance and stored for several days in an airtight container. The topping can also be prepared ahead and kept for 3-4 days before use. Serve chilled.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Lightly grease a baking sheet with oil. Place the pecans in the bowl of a food processor and chop. Add sugar and mix, then add oil and vanilla. Blend until smooth.
- 2
Step 2
2. Spread the mixture onto a baking sheet. Bake for 12-15 minutes, until the crust becomes firm.
- 3
Step 3
3. Make the pastries. In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the sugar. Add the eggs, one at a time, whisking well after each addition. Mix in the vanilla extract. Add the dry ingredients, stir to combine, then pour the batter over the nut mixture in the pan. Bake for 30 to 35 minutes. Let cool completely.
- 4
Step 4
4. Mix the egg yolks, sugar, and salt together in a bowl. Beat in the butter, then add the cream and vanilla, and stir to combine. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly, until the mixture begins to thicken, about 15 minutes. Pour the mixture into a bowl and let cool to room temperature.
- 5
Step 5
5. Mix with chopped nuts and coconut flakes. Pour the mixture over the pastries.
- 6
Step 6
6. Cut into squares and serve.