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Pistachio Coconut Macaroons

with Amaretto
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Pistachio Coconut Macaroons

Pistachio Coconut Macaroons - Sinfully delicious cappuccino confections

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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
203
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie203 kcal(10 %)
Protein4 g(4 %)
Fat11 g(9 %)
Carbohydrates21 g(14 %)
Sugar added18 g(72 %)
Roughage2.5 g(8 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1 mg(8 %)
Vitamin B₆0 mg(0 %)
Folate12 μg(4 %)
Pantothenic acid0.2 mg(3 %)
Biotin3.8 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1 mg(1 %)
Potassium216 mg(5 %)
Calcium27 mg(3 %)
Magnesium33 mg(11 %)
Iron1.5 mg(10 %)
Iodine1.4 μg(1 %)
Zinc0.2 mg(3 %)
Saturated fatty acids2.7 g
Uric acid0 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
40
Ingredients
9 ounces
2
9 ounces
5 tablespoons
2 tablespoons
Preparation

Kitchen utensils

1 Baking sheet, 1 Bowl, 1 Teaspoon, 1 Hand mixer (or food processor), 1 Immersion blender, 1 deep bowl, 1 Parchment paper, 1 Oven rack

Preparation steps

1.
Pistachio Coconut Macaroons preparation step 1

Grind pistachios finely with a hand mixer or in a food processor.

2.
Pistachio Coconut Macaroons preparation step 2

Separate eggs (reserve yolks for another use). Beat egg whites and 1 pinch of salt with a hand mixer until foamy, then add powdered sugar and continue to beat until stiff and glossy (meringue), 4-5 minutes more.

3.
Pistachio Coconut Macaroons preparation step 3

Add pistachios, shredded coconut and amaretto to meringue.  Beat with the dough hook of hand mixer until smooth and combined. Let rest 45 minutes.

4.
Pistachio Coconut Macaroons preparation step 4

Use 2 teaspoons to scoop dough into ovals and place 2-3 cm (approximately 1 inche) apart on parchment-lined baking sheets. Let rest again for 15 minutes.

 

5.
Pistachio Coconut Macaroons preparation step 5

Bake macaroons on middle rack of preheated oven at 150°C (fan 130°C, gas: mark 1-2) (approximately 300°F) until very lightly browned, 18-20 minutes. Remove from oven and let cool completely on a cooling rack. Cookies can be stored, between parchment, in airtight containers in a dry place for about 3 weeks.