Flourless Brazil Nut Macaroons

    (5)
    8 hours 30 mins

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


    4 people made this

    Ingredients
    Serves: 18 

    • 2 cups (170g) quick cooking oats
    • 3/4 cup (165g) white sugar
    • 2 teaspoons grated orange rind
    • 1/2 teaspoon salt
    • 1/2 cup (125ml) vegetable oil
    • 1 egg
    • 1/2 cup (60g) finely chopped Brazil nuts

    Directions
    Prep:15min  ›  Cook:15min  ›  Extra time:8hr curing  ›  Ready in:8hr30min 

    1. Day One: Combine oats, sugar, orange rind and salt. Stir in the vegetable oil. Cover and refrigerate overnight.
    2. Day Two: Preheat oven to 180 degrees C.
    3. To the chilled mixture, add the beaten egg and the nuts.
    4. To form macaroons, press some of this mixture into a teaspoon. Push off onto ungreased baking tray leaving a distance of about 4cm between each one. Bake 15 minutes or until done.

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    Reviews and ratings
    Global ratings:
    (5)

    Reviews in English (5)

    by
    7

    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.  -  22 Dec 2005  (Review from Allrecipes US | Canada)

    by
    6

    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.  -  15 Dec 2006  (Review from Allrecipes US | Canada)

    by
    4

    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!  -  09 Mar 2010  (Review from Allrecipes US | Canada)

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