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Pistachio Coconut Macaroons

Pistachio Coconut Macaroons

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If you’re in search of a delightful dessert that will elevate any occasion, look no further than these Pistachio Coconut Macaroons. Combining the chewy texture of unsweetened coconut with the nutty flavor of pistachios, each macaroon is a heavenly bite that’s hard to resist. A hint of rosewater adds an exquisite twist, making these confections perfect for everything from festive gatherings to cozy evenings at home. With their simple preparation and wholesome ingredients, you can whip up a batch in no time. Plus, they’re easy to customize with various nuts or extracts, ensuring a unique treat every time. Whether enjoyed on special occasions or as a sweet snack throughout the week, these macaroons are sure to impress.

Ingredients

Scale
  • 1 1/2 cups shredded unsweetened coconut flakes
  • 1 1/2 cups skinned pistachio nuts
  • 1/2 cup granulated sugar
  • 1 1/2 tbsp cornstarch
  • 1 1/2 tsp rosewater (or alternative extract)
  • 1 egg
  • 1 egg white
  • Pinch salt
  • 9 oz dark chocolate (for coating)

Instructions

  1. Preheat oven to 325 degrees F.
  2. If using dried coconut flakes, rehydrate in warm water for about 5 minutes; drain well.
  3. Process skinned pistachios in a food processor until crumbly (not paste).
  4. In a large bowl, beat the egg and egg white together. Mix in processed pistachios, coconut, sugar, cornstarch, rosewater, and salt until combined.
  5. Shape rounded tablespoons of the mixture into haystack shapes on a lined baking sheet.
  6. Bake for 25-30 minutes until lightly golden on the bottom.
  7. Once cooled, melt dark chocolate and dip the tops of each macaroon; allow to set.

Nutrition