Flourless Brazil Nut Macaroons
Ingredientsservings 151 cals
- 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.
Per Serving: 151 calories; 9.6 g fat; 14.9 g carbohydrates; 2.1 g protein; 10 mg cholesterol; 69 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...
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...
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...
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.