Pistachio Coconut Macaroons Recipe

Introduction

Pistachio Coconut Macaroons are a delightful twist on a classic treat, combining the nutty richness of pistachios with the chewy sweetness of coconut. Lightly flavored with rosewater and dipped in dark chocolate, these macaroons are perfect for special occasions or an everyday indulgence.

Ingredients

• 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 orange flower water or vanilla extract)
• 1 egg
• 1 egg white
• Pinch of salt
• 9 oz dark chocolate

Instructions

1. Step 1: Preheat your oven to 325 degrees F. If using dried coconut, rehydrate by soaking in warm water for 5 minutes, then drain and squeeze out excess liquid. If using fresh coconut, no preparation is needed.
2. Step 2: Skin the pistachio nuts if desired for a brighter color, then pulse them in a food processor until finely crumbled but not pasty.
3. Step 3: Beat the egg and egg white together in a small bowl. In a larger bowl, mix the pistachio crumbs, coconut, sugar, cornstarch, rosewater (or substitute), beaten eggs, and salt until evenly combined.
4. Step 4: Line a baking sheet with parchment paper or a silicone mat. Scoop rounded tablespoonfuls of the mixture onto the sheet, shaping them into rounded mounds like haystacks.
5. Step 5: Bake for 25 to 30 minutes until the bases turn lightly golden. Allow to cool completely on the baking sheet before handling, as they will firm up as they cool.
6. Step 6: Melt the dark chocolate gently (in the microwave at 50% power in short bursts or in a double boiler). Dip the top of each cooled macaroon into the chocolate, coating about 1/4 inch down the sides. Return to the baking sheet to set.

Tips & Variations

• For a different floral note, try using orange flower water instead of rosewater, or substitute with vanilla extract for a milder flavor.
• To achieve the brightest green pistachios, removing the skins is recommended but optional for convenience.
• If you prefer less sweetness, reduce the sugar by a tablespoon or two without affecting texture significantly.

Storage

Store macaroons in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat briefly at room temperature before serving to soften the chocolate coating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unshelled pistachios instead of skinned?

Yes, you can use pistachios with skins on, but the color of the macaroons will be less vibrant and slightly darker.

Is it necessary to rehydrate dried coconut for this recipe?

Rehydrating dried coconut makes the texture softer and more like fresh coconut, improving the macaroon’s chewiness, but you can skip this step if pressed for time—it will be slightly drier.

Pistachio Coconut Macaroons Recipe

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★★★★★

4.5 from 125 reviews

Delightfully chewy and nutty Pistachio Coconut Macaroons combine shredded coconut, finely processed pistachios, and a hint of rosewater for floral complexity. These delicate cookies are golden-baked to perfection and finished by dipping the tops in rich dark chocolate for an elegant, flavorful treat perfect for any occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 to 30 minutes
• Total Time: 40 to 45 minutes
• Yield: Approximately 20 macaroons 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Macaroon Base

• 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 orange flower water or vanilla extract)
• 1 egg
• 1 egg white
• Pinch of salt

Chocolate Coating

• 9 oz dark chocolate

Instructions

1. Preheat and Prepare Coconut: Preheat your oven to 325°F (163°C). If using dried coconut flakes, soak them in warm water for 5 minutes, then drain thoroughly and squeeze out excess liquid. Fresh coconut can be used as is.
2. Process Pistachios: Skin pistachios if desired for a bright color. In a food processor, pulse the pistachios until finely crumbled but not pasty, resembling coarse crumbs.
3. Mix Ingredients: In a small bowl, beat the whole egg and egg white together. Combine the processed pistachio crumbs with the rehydrated coconut, sugar, cornstarch, rosewater or vanilla extract, beaten eggs, and a pinch of salt. Mix well using a fork until evenly incorporated.
4. Form Macaroons: Line a baking sheet with parchment paper or a silpat mat. Spoon rounded tablespoonfuls of the mixture onto the sheet, shaping them into rounded haystack-like mounds. They will be loose and delicate at this stage.
5. Bake Macaroons: Bake in the preheated oven for 25 to 30 minutes, until the bases turn a light golden brown. Avoid overbaking to maintain moistness. Remove from oven and allow to cool completely on the baking sheet to firm up.
6. Melt Chocolate: Melt the dark chocolate either in a microwave at 50% power in intervals of 1 minute plus 15 second bursts, stirring between intervals, or over a double boiler until smooth.
7. Dip and Set: Once macaroons are cool, dip the top of each macaroon into the melted chocolate, coating about 1/4 inch down the sides. Twist slightly to ensure even coverage. Place back on the baking sheet to set.

Notes

• Skinning pistachios is optional but enhances the bright green color and appearance of the cookies.
• Use unsweetened shredded coconut for the best texture and flavor.
• If you do not have rosewater or orange flower water, vanilla extract works well as a substitute.
• Be gentle when handling the macaroons before and right after baking, as they are delicate.
• Chocolate can be tempered for a glossy finish but is optional.

Keywords: Pistachio Coconut Macaroons, Coconut Cookies, Nutty Macaroons, Rosewater Cookies, Dark Chocolate Macaroons, Gluten Free Dessert