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November 19, 2016


Dear Rick, Do you remember the day we pedalled our bikes through the pecan orchard in New Mexico? We stopped to gather the fallen nuts in the ditch, and then worried we were stealing. The dusty desert stretched behind us and the mountains loomed before us. We'd been travelling for over a year, starting in San Francisco, the two of us new friends, bikes loaded with our gear, tent and sleeping bags. I think back how that road led us into the cool, green orchard, and how delighted we were.

Life with you since has been like that day. Side by side, we still pedal under the canopy of pecan tree bows talking and laughing about everything and nothing at all. You shade me from the harsh sun and wind, and refresh me with your laughter. I made these Pecan Macaroons for you, my darling. Now let me pour you a cup of tea. Happy 23rd anniversary.

I'd like to acknowledge Shirley Corriher's book Bake Wise. This Pecan Macaroon recipe is hers.

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Makes about 40 cookies

Print Recipe




  • 692 grams pecans
  • 11 grams granulated sugar, divided
  • 437 grams light brown sugar, packed
  • 1/2 teaspoon (3 grams) fine salt
  • 2 (57 grams) large egg whites
  • drops clover honey
  • 24.4 oz pecans
  • 0.4 oz granulated sugar, divided
  • 15.4 oz light brown sugar, packed
  • 1/2 teaspoon fine salt
  • 2 (2 oz) large egg whites
  • drops clover honey
  • 7 cups pecans
  • 1 tablespoon granulated sugar, divided
  • cups light brown sugar, packed
  • 1/2 teaspoon fine salt
  • 2 large egg whites
  • drops clover honey



  • Line a baking sheet with parchment or baking liner.
  • In a food processor with the steel blade, process the pecans into a fine powder, in three batches with 1 teaspoon (0.15 oz/4g) of the granulated sugar in each batch. Careful not to over process the pecans into butter.
  • Measure out 6 cups (21 oz/593 g) ground pecans, brown sugar, and salt into a large bowl and set aside.

Ground pecans and brown sugar.
Ground pecans and brown sugar.


  • Add the egg whites and honey to the pecan and brown sugar mixture. With your hands, work the ingredients into an evenly mixed dough.

Pecan macaroon dough, ready for baking.
Pecan macaroon dough, ready for baking.

  • Refrigerate for 30 minutes to distribute the moisture evenly.


  • Arrange a shelf in the center of the oven and preheat to 325F/163C.
  • Shape cold dough into free form pieces or small about 1-inch/2.5 cm or 15-19 gram balls.

Measuring the Pecan Macaroons so that they’ll all be the same size. -2
Measuring the Pecan Macaroons so that they’ll all be the same size. -2

  • Lightly compress each cookie just enough to hold together. Over packing them will produce cookies that will be too firm and hard to bite when baked.
  • Place on the baking sheet about one inch apart. These macaroons will not spread while in the oven.
  • Bake at 325F for 20 minutes, until set and toasty.
  • Allow to cool for 2 minutes, then remove to a cooling rack.
  • When completely cooled, seal in an airtight container.
  • These cookies will keep for quite a while.
TAGS:  pecans   gluten free   macaroons       LABELS: Gluten Free  Quick and Easy  Nut and Seed 



Samantha Dawn   2017-01-07

Love your story here Kim! So sweet. And hello cookies! I'm so happy you were able to join this collaboration! Happy holidays!

Kimberlie 2017-01-07

You make me laugh. Thanks. And I'm as happy to be participating too. Happy holidays Samantha. I wish you only the best.

Jo-Anna   2017-01-07

These look amazing! But I especially love the story behind them and your lovely

Kimberlie 2017-01-07

Thanks Jo-Anna. The cookies are so simple and straightforward. I only wish relationships are as straightforward! In my case, I got lucky. Thanks for your comment.

Daria   2017-01-07

Congratulations to both of you! What a beautiful letter. These look wonderful too and are going on my long list of "to try" recipes. How do you think they'd hold up in super humid weather?

Kimberlie 2017-01-07

Hi Daria! I can't believe it's been 23 years. They've been good years. Regarding your humidity question, I think they'll be fine. The sugar creates a very stable cookie. And the egg whites aren't whipped into a meringue, so they won't wilt. A lot of humidity over a long period of time might create some stickiness. Hopefully they would be eaten before that happens. Thanks for your message. Kim

Nechama   2017-01-07

The ground Pecans look more powdery vs. finished mixture ready for baking that shows more chunky nut pieces. Which is the best for the macaroon?

Kimberlie 2017-01-07

Hello Nechama, Thanks for your question. The picture of the ground pecans includes the brown sugar. That's why the texture looks finer. I've make the tutorial clearer so there's no more confusion. You have a good eye. If you make the macaroons, please let me know how you like them. Best, Kim

Ricky   2017-01-07

That is the most beautiful anniversary card that I ever got. Thank you for that my love.

Kimberlie 2017-01-07

It's I who thank you. Lots of love.

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Makes about 40 cookies






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