Coconut-Nut Macaroons

• 1 cup sugar
• 3 cups shredded unsweetened coconut
• 1/2 cup chopped pistachios
• 3 egg whites, lightly beaten until just foamy (see note)
• 1 teaspoon vanilla extract
• Pinch salt

1. Heat oven to 350 degrees.
2. Combine all ingredients in a large bowl and mix well with a rubber spatula or your hands.
3. Use a nonstick baking sheet, or line a baking sheet with parchment paper.
4. Wet your hands and make small piles of the mixture, each 1 to 2 tablespoons; place on sheet about an inch apart.
5. Bake until firm to the touch and lightly browning on edges, about 15 minutes.
6. Remove baking sheet and cool on a rack for at least 30 minutes before eating.
7. These keep well in a covered container for up to 3 days.

sugar, unsweetened coconut, pistachios, egg whites, vanilla, salt

Taken from cooking.nytimes.com/recipes/1012523 (may not work)