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Brazil Nut Macaroons

Yield 6 1/2 dozen


  • 2 cups Brazil nuts, coarsely chopped
  • 1 cup firmly packed light brown sugar
  • 1 cup firmly packed dark brown sugar
  • 2 egg whites
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

How to Make It

  1. Combine nuts and sugar in container of an electric blender; process until mixture resembles coarse meal. Set aside.

  2. Combine egg whites (at room temperature) and salt in a large mixing bowl; beat until stiff but not dry. Fold in nut-sugar mixture and vanilla.

  3. Drop by teaspoonfuls onto aluminum foil-lined cookie sheets. Bake at 325° for 10 minutes. Cool completely on cookie sheets. Remove from aluminum foil to serve.

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