Process the pecans in a mini food processor (I use this one) until crumbly. Transfer the pecan crumbs into a medium mixing bowl, and mix in the rest of the ingredients. Stir until well-combined throughout.
Scoop rounded tablespoons of batter onto plates lined with wax paper and place in the freezer for about 2 hours to chill and firm. Serve cold straight from the freezer, or let the macaroons sit out at room temperature for about 10 minutes to let them soften.