Lemon Pistachio Macarons

Ingredients:

• 1/3 cup shelled unsalted pistachios
• Whites of 3 large eggs
• 0.5 cups of sugar
• 1 tbsp finely grated lemon zest
• 3/4 tsp vanilla extract
• 1/8 tsp salt
• 1 package (400 g) sweet coconut flakes (about 3 cups)

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 325°F (160°C). Line 2 baking sheets with parchment paper.
2. Grind the pistachios in a food processor until finely ground, but not powdered. In a large bowl, beat the egg whites with the sugar, lemon zest, vanilla extract, and salt until foamy. Add the ground pistachios, then fold in the coconut, distributing it evenly.
3. Scoop 1 tablespoon of the coconut mixture into each pan and mound it onto the prepared baking sheets. Bake, rotating the pans halfway through, until the macarons are golden brown, 25-30 minutes. Let cool on the pans for 10 minutes, then transfer to a wire rack to cool completely.