- make this recipe
- user reviews (0)
Macadamia Nut Macaroons
Ingredients
-
2
cups flaked coconut
-
3/4
cup coarsely chopped macadamia nuts
-
2/3
cup sugar
-
1/3
cup all-purpose flour
-
1/4
teaspoon salt
-
3
egg whites, lightly beaten
-
1
teaspoon finely shredded lemon peel
-
1
tablespoon lemon juice
-
Powdered Sugar (optional)
Directions
1. Preheat oven to 325 degrees F. Line a large cookie sheet with parchment paper; set aside. In a large bowl, combine coconut, macadamia nuts, sugar, flour, and salt. Stir in egg whites, lemon peel, and lemon juice.
2. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in a preheated oven for 20 to 25 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. If desired, sprinkle with powdered sugar. Makes about 30 cookies.
From the Test Kitchen
- Storage Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months.
Top Brands
