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12 Mar Ooey Gooey Coconut-Pistachio Macaroons

Who says eating sweets are bad for you? While you should generally limit your intake, you can stick to whole food options when you do indulge. What is a whole food you ask? Simply stated, it is a food with all it’s edible parts. My aim on this blog is to show you how to make traditional foods healthier and ALWAYS delicious!

One of my favorite treats is coconut macaroons and I wasn’t willing to give up eating them so I found a simple recipe and updated it to include good-for-you ingredients. I always appreciated when my relatives from the Dominican Republic would come for a visit and bring “coconetes”, the name used for these tasty desserts. Just yesterday my great-aunt arrived with some in hand and I was a bit shocked when I looked at the label.

The first thing I do to avoid kitchen chaos is to organize my ingredients so that I’m not running back and forth, opening/closing cabinets, etc. Most of the time, my daughters are in the kitchen with me and so it’s important that we are all safe.

One of most versatile and cost-effective tools in the kitchen is the hand-held blender. I use it in this recipe to prep the eggs. I begin by removing the yolks (not that there is anything wrong with them) and then blend the whites until it reaches a foamy consistency.

Then I chop the pistachios into tiny pieces and mix all the ingredients into a bowl.

Finally, I put the macaroons on a lined baking sheet and place them into the oven until the edges turn brown. Oh my goodness… the house smells incredible! It’s hard for us to wait half an hour for these golden delights to cool off.

I hope you enjoy them as much as we did!

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Related Posts: “Keepin It Real” Recipes

Ooey Gooey Coconut-Pistachio Macaroons

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Serves: about 2 dozen

Ingredients

• 1 cup maple syrup, grade B
• 3 cups finely shredded organic unsweetened coconut
• ½ cup chopped unsalted pistachios
• 3 egg whites, lightly beaten until foamy
• 1 teaspoon vanilla extract
• Pinch sea salt

Instructions

1. Heat oven to 350 degrees. Rough chop the pistachios into small pieces, blend the egg whites and combine all ingredients in a large bowl. Mix well with a rubber spatula.
2. 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.
3. Bake until firm to the touch and lightly browning on edges, about 30-40 minutes. Remove baking sheet and cool for at least 30 minutes before eating.

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