Flourless Brazil Nut Macaroons

Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Something different and delicious. These take two days to make.

By Rosina

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Recipe Summary

Servings:
18
Yield:
3 1/2 dozen
Nutrition Info
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Directions

  • Day One: Combine oats, sugar, orange rind and salt. Stir in the salad oil. Cover and refrigerate overnight.

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  • 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.

Nutrition Facts

Per Serving:
151 calories; protein 2.1g 4% DV; carbohydrates 14.9g 5% DV; fat 9.6g 15% DV; cholesterol 10.3mg 3% DV; sodium 69.2mg 3% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Billie Nguyen
Rating: 4 stars
12/23/2005
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 used a small melon ball scooper and packed the batter into the scooper and placed the balls on a Silpat mat. The cookies were tasty - very sweet nutty orangy flavor. I can best describe my reaction as ambivalent - they were kind of good but maybe I'll make them again and maybe not. If I make them again I would reduce the sugar by 2-3 TBspoons. Read More
Helpful
(7)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Billie Nguyen
Rating: 4 stars
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 used a small melon ball scooper and packed the batter into the scooper and placed the balls on a Silpat mat. The cookies were tasty - very sweet nutty orangy flavor. I can best describe my reaction as ambivalent - they were kind of good but maybe I'll make them again and maybe not. If I make them again I would reduce the sugar by 2-3 TBspoons. Read More
Helpful
(7)
Maxell
Rating: 5 stars
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 them and it was nice to give them a healthier cookie for a change. Plus one that I can eat (I'm a low carber) Next time I make I'll toast the chopped nuts just a bit before adding them. Read More
Helpful
(6)
~Jenna~
Rating: 4 stars
03/09/2010
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 - only for 6 hours. Either way I liked this cookie and the orange adds just the little bit extra! Read More
Helpful
(4)
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iana703
Rating: 5 stars
04/08/2004
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. Read More
Helpful
(2)
JessiEckhardt
Rating: 5 stars
05/14/2015
Used walnuts instead. Amazing!!!! Read More
MISSJACKIE
Rating: 4 stars
04/26/2020
Tasted good but stuck to my baking sheet like glue. I did sub half the oil for applesauce and cut back on the sugar a little, so it could be my fault. Next time I will use a silicone mat or parchment paper and sub vanilla for orange peel. Read More
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