Coconut-Nut Macaroons
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup sugar
- 3cups shredded unsweetened coconut
- ½cup chopped pistachios
- 3egg whites, lightly beaten until just foamy
- 1teaspoon vanilla extract
- Pinch salt
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
- 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.
- 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.
- 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.
- Egg whites can be frozen in a covered container for up to several months. Defrost in refrigerator before using.
Private Notes
Comments
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.
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.
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.
Followed original recipe and ended up with tasty but super sticky treats. I hope the gluten-free benefit outweighs the glue factor for the people consuming these.
This recipe is now declared The Winner. I used 288 gms (3 cups) unsweetened shredded Let's Do Organic coconut 1/2 cup cane sugar, 1 tsp vanilla, 1/4 tsp almond extract, 1/4 cup (24 gms) almond meal, 2 pinches sea salt. After mixing ingredients, let it sit out for 30 minutes. Using an ice cream scoop and my water-wet hands, I formed balls in the my palm, then baked at 350°F. for about 18 minutes. (I checked every 2 minutes after the 12 minutes. Cool for 30 minutes.
Made a half batch of these with my 4 year old and subbed in some ground almonds and chopped almonds in the recipe also cut some of the sugar down and they were still utterly delightful