Chocolate Pecan Macaroons
|Powdered sugar||2 1⁄2 Cup (40 tbs), sifted (Kosher For Passover Type, Powdered Sugar)|
|Unsweetened cocoa||1⁄2 Cup (8 tbs)|
|Matzo meal||2 Tablespoon|
|Egg whites||3 Large|
|Vanilla extract||1 Teaspoon|
|Chopped pecans||3⁄4 Cup (12 tbs), toasted|
Preheat oven to 325 °.
Combine first 4 ingredients in a large bowl; stir with a whisk.
Add egg whites, 1 at a time, beating with a mixer at medium speed until combined; scrape bowl occasionally.
Add vanilla, and beat well.
Fold in pecans.
Drop batter by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake at 325° for 15 minutes or until dry on the surface and centers are soft.
Remove from oven; cool on wire racks for 15 minutes or until cookies can be easily removed with a spatula.
Cool completely on wire racks.