Lemon Pistachio Macaroons

Found this “Simple and Delicious” recipe in April’s Food Network Magazine. They went fast!

Lemon Pistachio Macaroons

IMG_5258

Ingredients

1/3 cup shelled unsalted pistachios (I did use salted)
3 large egg whites
1/2 cup sugar
1 Tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract (I used lemon extract)
1/8 teaspoon salt
1 14 ounce package sweetened shredded coconut (about 3 packed cups)

Ingredients

  1.  Preheat oven to 325 degrees.  Line 2 baking sheets with parchment paper.
  2. Pulse the pistachios in a food processor until finely ground but not powdery.  (you could finely chop if you do not have a food processor)
  3. Whisk the egg whites with the sugar, lemon zest, extract and salt in a large bowl until frothy.  Stir in the ground pistachios, then stir in the coconut until completely combined.
  4. Scoop heaping tablespoons of the coconut mixture onto the prepared baking pans.
  5. Bake, switching the pans halfway through, until the macaroons are golden, 25-30 minutes.
  6. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.

Enjoy!

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