Coconut-Nut Macaroons
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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.
I cooked the recipe exactly as presented and they turned out wonderfully and tasted great - moist and yummy. After reading the comments I have a two suggestions. Weigh your coconut instead of using a measuring cup. You can find a conversion online. I initially used a measuring cup and then weighted what I measured. I found my cup measure was 20 grams less than what cup of shredded coconut should weigh. This might explain why some people had some ooze. I imagine had I not weighted mine I likely would have had some too. Second thing, while the recipe doesn’t specify, I believe the intention is for unsalted pistachios. Someone complained about it all being too salty. I can’t imagine that a pinch of salt would cause that, so I imagine salted nuts were the issue. Great recipe! Thanks for sharing!
Easy, quick, delicious and Passover friendly. Things I added: 1TBSP coconut sugar, extra coconut flakes.
Yo, the comments are right, reduce the sugar. I always dismiss them as sugar police, but in this case, it IS too much. Maybe use75%? I otherwise found the recipe easy and successful, with no modification other than a 20ish min rest prior to forming.
Advertisement