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Flourless Brazil Nut Macaroons

Rosina

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Day One: Combine oats, sugar, orange rind and salt. Stir in the salad oil. Cover and refrigerate overnight.
  2. Day Two: Preheat oven to 350 degrees F (175 degrees C).
  3. To the chilled mixture, add the beaten egg and the nuts.
  4. 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

DOLCEVITA
7
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.

Maxell
6
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.

~Jenna~
4
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 - only for 6 hours. Either way, I liked this cookie and the orange adds just the little bit extra!