I came across this recipe in the Epicurious newsletter one night, and since I’m always seeking out new recipes (especially gluten-free ones), it caught my eye!
If you’ve been around for awhile, you know how much I love my Nutty Vanilla Granola recipe. Despite how much I make it, it’s truly so addicting and tasty every time.
I am not ashamed to say, however, that I pretty much pick out (& eat) most of the pecans because they are my absolute favorite part.
These cookies remind me of my granola, and even better because they’re chock-full of toasty, delicious pecans.
The egg white and coconut combination in this cookie recipe remind me a lot of macaroons, but they have the added texture from oats and nuts, which I just can’t get enough of. The edges get slightly crispy while still being chewy… i love them so much!
Next time I’ll melt some dark chocolate and dip the bottoms for the full effect!
Note: These nutty macaroons can be stored in a well-sealed container for about 5 days, but for the best results (crisp outside and chewy center) eat them the day they are made!
Preheat your oven to 350°F.
Toss the pecans, almonds, coconut, oats, salt, and oil onto a baking sheet and bake, tossing once, until the coconut just starts to brown and you can smell the toasty nuts. This will take about 10 minutes. Set this aside and let cool completely.
In a large mixing bowl, whisk the egg whites until they start to appear foamy. Then, slowly stream in the sugar and whisk until the mixture thickens. It will become opaque.
Add the nut mixture into the egg white & sugar. Mix to coat evenly.
Using a 1/4 cup measure, scoop and drop the cookie mixture onto a parchment-lined baking sheet. Space evenly, with at least 2 inches between mounds.
Some of your egg white might puddle around the edges, but don’t worry, you can always cut it off after baking (it makes a great chef’s snack!!)
Bake cookies until the edges are golden for 16–18 minutes. Move the baking sheet onto a wire rack and let cool.
Adapted from: Epicurious
Makes: 18 cookies
Prep: 10 minutes
Cook: 30 minutes
Total time: 40 minutes
- 2 cups pecans
- 1 1/2 cup sliced almonds
- 1 1/4 cup unsweetened coconut flakes
- 1/3 cup old-fashioned oats (gluten-free oats will work well here)
- 1/2 teaspoon kosher salt
- 4 tablespoons coconut oil, melted
- 3 large egg whites
- 2/3 cup sugar
Preheat your oven to 350°F.
Toss the pecans, almonds, coconut, oats, salt, and oil onto a baking sheet and bake, tossing once, until the coconut just starts to brown and you can smell the toasty nuts. This will take about 10 minutes. Set this aside and let cool completely.
In a large mixing bowl, whisk the egg whites until they start to appear foamy. Then, slowly stream in the sugar and whisk until the mixture thickens. It will become opaque.
Add the nut mixture into the egg white & sugar. Mix to coat evenly.
Using a 1/4 cup measure, scoop and drop the cookie mixture onto a parchment-lined baking sheet. Space evenly, with at least 2 inches between mounds.
Some of your egg white might puddle around the edges, but don’t worry, you can always cut it off after baking (it makes a great chef’s snack!!)
Bake cookies until the edges are golden for 16–18 minutes. Move the baking sheet onto a wire rack and let cool.
Dig in and enjoy!
Crunchy Salty Sweet 