Pistachio Coconut Macaroons Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
