Valley Fig Growers

Pistachio and California Fig Macaroons

Makes 20 cookies


1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs 

1 1/2 cups raw, unsalted shelled pistachio nuts or slivered almonds          

3/4 cup plus 2 tablespoons granulated sugar 

1 large egg white 

1/4 teaspoon vanilla extract (or almond extract with almonds)

Chocolate Drizzle, recipe follows (optional) 


  1. Adjust oven rack to middle position and preheat oven to 325°F. Remove stems and finely chop figs; set aside. Finely chop 1/2 cup nuts; set aside. In bowl of food processor, combine remaining 1 cup nuts and sugar. Process until nuts are finely ground. Add egg white and extract. Process until dough forms a ball. Remove dough from processor to separate bowl (dough will be a little sticky). With lightly oiled hands, mix in figs. Form dough into 20 (about 1-inch) balls. Roll balls in chopped nuts. Place on large greased baking sheet. Flatten balls to 1 1/2-inch rounds. Bake 15 to 18 minutes, just until edges and bottoms of cookies are light golden brown; do not overbake. Cool on sheet 5 minutes. Remove from sheet to wire rack to cool completely. Top with chocolate drizzle, if desired. 
  2. Chocolate Drizzle: Melt 2 ounces chopped semisweet or bittersweet chocolate in double boiler over simmering water, stirring often. (Or melt in small microwave-safe bowl in microwave oven on 50% power for 2 to 3 minutes or until smooth, stirring every 30 seconds.) Drizzle over cookies.

Photo David Campbell

Nutrition Information

amount per serving

  • Calories 110
  • % Calories from Fat 35%
  • Fat 4
  • Cholesterol 0
  • Protein 2
  • Carbohydrates 17
  • Fiber 2
  • Iron 1
  • Sodium 3
  • Calcium 23
  • Potassium 149