Description
Delightful treats combining the tropical sweetness of coconut with the rich, nutty flavor of pistachios.
Ingredients
Scale
- 2 1/2 cups shredded coconut
- 1 cup pistachios, chopped
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 egg whites
- 1 teaspoon vanilla extract
- Optional: chocolate for drizzling
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded coconut, chopped pistachios, granulated sugar, and salt.
- Beat the egg whites until frothy, then add the vanilla extract and mix well.
- Pour the egg white mixture into the coconut mixture and stir until combined.
- Using a spoon or cookie scoop, form mounds of the mixture on the prepared baking sheet.
- Bake for 20-25 minutes until golden brown. Let them cool completely before drizzling with chocolate if desired.
Notes
Store in an airtight container at room temperature for up to one week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 8g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg