Chewy pecan orange macaroons at just 62 calories per two. Toasted coconut and pecans with a hint of fresh orange.
These Pecan Orange Macaroons are a delightful bite-sized treat built from whipped egg whites, coconut, and toasted pecans, brightened with a touch of pure orange extract. At just 62 calories and 1 WW Classic Point per two macaroons, they make an easy, portable treat that satisfies a sweet craving without much guilt.
Recipe Info
Serves: Makes 30 macaroons | Prep Time: 15 minutes | Cook Time: 12 minutes | Calories per serving: ~62 per 2 macaroons
Nutrition per Serving (Estimated)
Protein: 1.5g | Fat: 4g | Carbohydrates: 5g | Fiber: 1g
WW Classic Points: Approximately 1 point per 2 macaroons. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 90g / 3.5oz unsweetened flaked coconut
- 40g / 1.5oz pecans, lightly toasted and finely chopped
- 2 tablespoons double cream
- 1/4 teaspoon pure orange extract
- 2 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 110g / 4oz granular sugar substitute
Instructions
- Preheat the oven. Heat the oven to 180C / 350F / Gas Mark 4.
- Combine the coconut mixture. Mix the coconut, chopped pecans, cream, and orange extract together in a bowl.
- Whip the egg whites. Beat the egg whites until thick and foamy. Add the cream of tartar and gradually add the sugar substitute, beating until stiff peaks form.
- Fold together. Gradually fold the coconut mixture into the whipped egg whites.
- Shape and bake. Line two baking trays with parchment paper. Drop slightly rounded teaspoonfuls, about walnut-sized, onto the trays. Bake for 10 to 12 minutes, until the tops are lightly browned and the bottoms are golden.
- Cool. Cool on a wire rack before serving or storing.
Serving Suggestions
- Serve alongside a cup of tea or coffee
- Pair with fresh orange segments for a coordinated citrus theme
- Offer as part of a cookie plate for a gathering
- Pack a few into a lunchbox for a portable sweet treat
- Dip half of each macaroon in melted dark chocolate for a special-occasion version
Tips and Variations
- Toasting the pecans before chopping intensifies their nutty flavor considerably.
- Fold the coconut mixture into the whipped egg whites gently to preserve as much volume as possible, which keeps the macaroons light rather than dense.
- Pure orange extract gives a cleaner, brighter citrus flavor than orange essence or flavoring.
- Watch closely near the end of baking, as coconut can go from golden to burnt quickly.
- These macaroons are naturally gluten-free, making them a good option for guests with gluten sensitivities.
Why This Recipe Works
Whipping the egg whites to stiff peaks before folding in the coconut and pecan mixture is what gives these macaroons their characteristic light, chewy texture rather than a dense, heavy result. Cream of tartar stabilizes the egg whites, helping them hold their structure through the folding and baking process. A touch of pure orange extract and a splash of cream tie the coconut and pecans together with a bright, aromatic note that keeps these simple cookies feeling special.
Storage
Store in an airtight container at room temperature for up to 5 days. These macaroons also freeze well for up to 2 months.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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