Toasted Coconut-Pistachio Macacoons
Prep time
Cook time
Total time
Some of you may prefer smaller pieces of coconut - you can grind the flakes in your food processor first. I found these taste better the day after they're made. They'll last for two weeks.
Serves: 24
  • 2½ cups unsweetened coconut flakes
  • 1 cup shelled pistachios
  • 4 egg whites
  • ¾ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 325°F. On separate baking sheets, toast the coconut flakes and the pistachios, watching carefully to catch them when they're golden brown. Cool, then coarsely chop the pistachios.
  2. In a large bowl, whisk together together egg whites, sugar, salt, and vanilla until foamy. Add coconut and pistachios. Transfer to a heavy-bottomed saucepan. Cook over low heat for 15 minutes, stirring frequently, until mixture is very thick. It will smell rich and nutty, almost like chocolate. Remove from the heat and cool for 15 minutes. Using wet hands, shape into balls about 1½ inches in diameter and place an inch apart on parchment-lined sheet. (These won't spread.)
  3. Bake at 325°F for about 25 minutes, until just golden brown. Cool on sheets for a minute, then transfer to a rack. Cool completely. These are even better made a few days ahead of time.
Recipe by Big Girls Small Kitchen at