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Title: Coconut-Nut Macaroons
Categories: Five, Cookies, Snacks, Nuts
Yield: 24 servings

1 c Sugar
3 c Shredded unsweetened
- coconut
1/2 c Chopped pistachios
3 Egg whites; lightly beaten
- until just foamy
1 ts Vanilla extract
pn Salt

Set oven @ 350ºF/175ºC.

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.

By: Mark Bittman

Yield: About 2 dozen

RECIPE FROM: https://cooking.nytimes.com

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