Recipes and Cooking Macadamia Nut Macaroons 4.5 (2) Add your rating & review Coconuts and macadamia nuts flavor these crisp macaroon cookies. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 20 mins Total Time: 45 mins Servings: 30 Ingredients 2 cup flaked coconut ¾ cup coarsely chopped macadamia nuts ⅔ cup sugar ⅓ cup all-purpose flour ¼ teaspoon salt 3 egg whites, lightly beaten 1 teaspoon finely shredded lemon peel 1 tablespoon lemon juice Powdered Sugar (optional) Directions 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. 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. Tips 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. Rate it Print