Chocolate muscovado macaroons

Makes about a dozen

• 250g shelled pecans
• 150g muscovado sugar
• 1 tbsp cocoa
• 2 egg whites
• 100g dark chocolate
• 2 tsp vanilla extract

Step 1
They're very chewy and keep for at least a month in an airtight container.

Step 2
Grind the nuts, sugar and cocoa in a food processor until smooth.

Step 3
Mix in the egg whites, chocolate and vanilla, scoop into balls and press on to a tray lined with nonstick paper.

Step 4
Press whole or slivered nuts on top.

Step 5
Bake at 180C (160C fan-assisted)/350F/gas mark 4 for 25 minutes, until dry on the outside and slightly puffed.