Flourless Brazil Nut Macaroons

2 cups quick cooking oats

¾ cup white sugar

2 teaspoons orange zest

½ teaspoon salt

½ cup vegetable oil

1 egg

½ cup finely chopped Brazil nuts

Day One: Combine oats, sugar, orange rind and salt. Stir in the salad oil. Cover and refrigerate overnight.

Day Two: Preheat oven to 350 degrees F (175 degrees C).

To the chilled mixture, add the beaten egg and the nuts.

To form cookies, press some of this mixture into a teaspoon. Push off onto ungreased cookie sheet leaving a distance of about 1-1/2 inches between each one. Bake 15 minutes or until done.