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     Title: Coconut-Nut Macaroons
Categories: Five, Cookies, Snacks, Nuts
     Yield: 24 servings

     1 c  Sugar
     3 c  Shredded unsweetened
          - coconut
   1/2 c  Chopped pistachios
     3    Egg whites; lightly beaten
          - until just foamy
     1 ts Vanilla extract
       pn Salt

 Set oven @ 350°F/175°C.

 Whisk together egg whites, sugar and vanilla in a large
 bowl. Add remaining ingredients and mix well with a
 rubber spatula or your hands.

 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.

 Bake until firm to the touch and lightly browning on
 edges, about 15 minutes. Remove baking sheet and cool on
 a rack for at least 30 minutes before eating. These keep
 well in a covered container for up to 3 days.

 By: Mark Bittman

 Yield: About 2 dozen

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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