Coconut-Nut Macaroons

Ingredients

• 1 cup sugar
• 3 cups shredded unsweetened coconut
• ½ cup chopped pistachios
• 3 egg whites, lightly beaten until just foamy (see note)
• 1 teaspoon vanilla extract
• Pinch salt

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    117 calories; 8 grams fat; 6 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 1 gram protein; 18 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 2 dozen

Preparation

1. Heat oven to 350 degrees. Combine all ingredients in a large bowl and mix well with a rubber spatula or your hands.
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. 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.

30 minutes