Coconut-Nut Macaroons

By Mark Bittman

Coconut-Nut Macaroons
Craig Lee for The New York Times
Total Time
30 minutes
Rating
5(1,034)
Comments
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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.

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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.

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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.

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Ratings

5 out of 5
1,034 user ratings
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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.

Donna D.

Simple and delicious! I'll make these again.

Cat A

I cut the sugar to 2/3 cup, but these were still too sweet for my tastebuds. Admittedly, I don't like things that are too sweet. I refrigerated the dough for 45 minutes before forming loose balls. They do freeze well.

Barbara C.

For those with gluten related disorders it is imperative to choose coconut and pistachios that are labeled Gluten Free. The majority of brands of nuts are handled on equipment shared with gluten containing foods and therefore contaminated with gluten.

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