Coconut-Nut Macaroons

By Mark Bittman

Coconut-Nut Macaroons
Craig Lee for The New York Times
Total Time
30 minutes
Rating
5(1,046)
Comments
Read comments

The reward of these classic one-bowl cookies far outweighs the effort of making them. They are so easy – just dump and stir – and you don't need any special equipment. Here, Mark Bittman adds a generous handful of pistachios for crunch and color. They are also gluten-free, and the perfect treat for Passover.

Featured in: Freeze That Thought

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:About 2 dozen
  • 1cup sugar
  • 3cups shredded unsweetened coconut
  • ½cup chopped pistachios
  • 3egg whites, lightly beaten until just foamy
  • 1teaspoon vanilla extract
  • Pinch salt
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

119 calories; 8 grams fat; 6 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 2 grams protein; 16 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat oven to 350 degrees. Whisk together egg whites, sugar and vanilla in a large bowl. Add remaining ingredients and mix well with a rubber spatula or your hands.

  2. Step 2

    Use a nonstick baking sheet, or line a baking sheet with parchment paper. Wet your hands and make small piles of the mixture, each 1 to 2 tablespoons; place on sheet about an inch apart.

  3. Step 3

    Bake until firm to the touch and lightly browning on edges, about 15 minutes. Remove baking sheet and cool on a rack for at least 30 minutes before eating. These keep well in a covered container for up to 3 days.

Tip
  • Egg whites can be frozen in a covered container for up to several months. Defrost in refrigerator before using.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,046 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Auntiev

Many macaroon recipes call for letting batter sit for 30 minutes before scooping, or an hour after scooping to dry batter and prevent "oozing." Bob's Red Mill makes unsweetened flaked coconut.

Auntie Nutella

These are easy and delicious. I like the idea of a little less sugar. I used toasted almonds instead of pistachios, and also topped them with a little chocolate in the form of a couple of melted Lindor dark chocolate balls. I printed the recipe and put it in a sheet protector with the NYT Creme Brulee recipe which uses 6 egg yolks. It’s a twofer.

Rachel Weinberger

These are delicious and easy. I squiggled a little melted bittersweet chocolate on the top after the macaroons cooled. A great addition. Also used about half a cup less of sugar.

Ruth

Instead of chopping the pistachios, I left them whole. Salted ones give an extra flavour dimension to it. I agree with less sugar, as suggested by others. Next time I would like to substitute most sugar with some rose syrup and add chopped almonds.

HoosierMark

Perhaps I didn't beat the egg whites enough but my macaroons slumped and spread quite a bit. Other recipes I looked at called for beating the eggs to soft or stiff peaks. Perhaps letting the raw mixture sit for 30 minute would permit the coconut to absorb a little more egg liquid. I also needed an additional five minutes of bake time. I used sweetened coconut and chopped pecans. In any event they are delicious.

Donna D.

Simple and delicious! I'll make these again.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.