Pecan Macaroons

• 1/4 cup brown sugar, packed
• 1 large egg white
• 1 cup unsweetened shredded coconut
• 1/4 cup pecan halves, toasted and finely chopped
• 1/2 teaspoon pure vanilla extract (homemade with bourbon or dark rum, if you have it)
• Pinch coarse salt
• 1/4 cup bittersweet chocolate chips, melted

1. Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment.
2. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
3. Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes.
4. Let cool on sheets for 5 minutes. Transfer to wire racks and cool. Using a spoon, drizzle melted chocolate over cooled macaroons.

brown sugar, egg white, coconut, pecan halves, vanilla, coarse salt, bittersweet chocolate chips

Taken from food52.com/recipes/20255-pecan-macaroons (may not work)