Lemon and pistachios offer a fresh spin on this classic Passover treat.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | about 30 macaroons |
Ingredients
- 1/3 cup shelled unsalted pistachios
- 3 large egg whites
- 1/2 cup sugar
- 1 tablespoon finely grated lemon zest
- 3/4 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 14-ounce package sweetened shredded coconut (about 3 packed cups)
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Pulse the pistachios in a food processor until finely ground but not powdery. Whisk the egg whites with the sugar, lemon zest, vanilla and salt in a large bowl until frothy. Stir in the ground pistachios, then stir in the coconut until completely combined.
- Scoop heaping tablespoons of the coconut mixture onto the prepared pans. Bake, switching the pans halfway through, until the macaroons are golden, 25 to 30 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 69 |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 40 mg |
Reviews
Easy and super delicious!
I’ve made these a dozen times. They are a big hit and really easy.
I am about to make these for the 4th tune since coming across the recipe in a magazine at the Dr. office . I love them! and so does everyone who has tasted them. I have no problem with the directions.
The recipe is not written clearly enough to allow for success. I was unable to get the egg whites to foam following the directions given. I tried 2 times and wasted a half dozen eggs and lemons. I’m very disappointed.