Eye Candy Yield about 2 dozen
Coconut, White Chocolate, and Pistachio
Crunches of coconut and pistachios come together with a hint of white chocolate in this not-too-sweet coconut macaroon – perfect for Easter, simple and fun to make. For best results, use a bar of high-quality white chocolate, not chips.
3/4 cup sugar
2-1/2 cups coconut, sweetened
2 large egg whites, lightly beaten
1 teaspoon vanilla extract
1/2 cup grated white chocolate (not chips, real chocolate)
1/3 cup roasted, unsalted pistachio meats, chopped
Preheat oven to 325° F. In a large bowl, gently mix together all of the ingredients.
Scoop mixture by 1 tablespoon portions, pat together with hands, and place 1 inch apart on a parchment-lined or nonstick baking sheet. Bake for 14-16 minutes or until just golden. Let sit for a few minutes and transfer to a cooling rack. Continue to cool for 10 minutes before serving.