COCONUT-NUT MACAROONS
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.
Provided by Mark Bittman
Categories easy, quick, weekday, cookies and bars, dessert
Time 30m
Yield About 2 dozen
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 22 milligrams, Sugar 9 grams
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