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My review
Flourless Brazil Nut Macaroons
6 made it |
5 reviews
| 0 photos
Rosina
"Something different and delicious. These take two days to make."
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Ingredients
servings 151Original recipe yields 18 servings (3 1/2 dozen)
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Directions
{{model.addEditText}} Print- Day One: Combine oats, sugar, orange rind and salt. Stir in the salad oil. Cover and refrigerate overnight.
- Day Two: Preheat oven to 350 degrees F (175 degrees C).
- To the chilled mixture, add the beaten egg and the nuts.
- To form cookies, press some of this mixture into a teaspoon. Push off onto ungreased cookie sheet leaving a distance of about 1-1/2 inches between each one. Bake 15 minutes or until done.
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Reviews
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12/22/2005
I went for this as it's something different. Followed recipe exactly even though I thought perhaps that's too much sugar. With addition of the Brazil nuts, the batter became very crumbly, so I u...
12/15/2006
I used half sugar & half splenda for my double batch and cut the amount to just over a half cup. The melon baller worked pretty well but i cut the cooking time to 11min. Yummy! People loved t...
3/9/2010
I got great reviews on this cookie! It wasn't a soft macaroon-like cookie I thought it would be as the oats were a little tough still, but I didn't leave them in the fridge over nigh either - o...
4/8/2004
This recipe was great. It was suprisingly moist an very sweet. It was worth the cracking of the brazil nuts. The orange zest really gives it a unique taste.