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Pistachio Macaroons
Yummy coconut pistachio macaroons are naturally gluten free, super simple to make and they taste amazing. They are chewy with a little bit of crunch and an optional dunk in chocolate makes them extra delicious.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings:
26
Cookies
Author:
Carlee
Ingredients
1
cup
unsalted pistachios
½
teaspoon
salt
14
oz.
sweetened condensed milk
14
oz.
sweetened shredded coconut
1
teaspoon
vanilla extract
1
teaspoon
almond extract
Instructions
Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.
Grind pistachios in food processor to the point of small crumbs, stop before you get to a paste. Alternatively, chop the nuts as finely as possible.
Stir together the chopped pistachios along with the remaining ingredients.
Use a medium cookie scoop to scoop about 2 Tablespoons of the mixture onto lined pan.
Bake for 18-20 minutes or until lightly golden.
Allow to cool completely.
If desired, dip the bottoms of the cookies in melted chocolate.
Nutrition
Serving:
1
cookie
|
Calories:
164
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
7
mg
|
Sodium:
131
mg
|
Fiber:
2
g
|
Sugar:
17
g
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