Pistachio Coconut Macaroons Recipe
These Pistachio Coconut Macaroons are delicate, sweet treats combining shredded coconut, finely processed pistachios, and a hint of rosewater for a subtle floral note. Baked until lightly golden and finished with a luscious dark chocolate dip, they offer a perfect balance of crunch, chewiness, and rich flavor—ideal for dessert or a special snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 20 macaroons 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Macaroon Mixture
- 1 1/2 cups shredded unsweetened coconut flakes (fresh or rehydrated dried)
- 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 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, rehydrate by covering with warm water for 5 minutes, then drain and squeeze out excess liquid firmly. Fresh coconut requires no preparation.
- Process Pistachios: Skin the pistachio nuts for a brighter green color if desired. Place the pistachios into a food processor and pulse just until they form fine crumbs, avoiding turning them into a paste.
- Combine Ingredients: Beat the egg and egg white together in a small bowl. In a larger bowl, stir together the processed pistachio crumbs, rehydrated coconut, sugar, cornstarch, rosewater or chosen flavoring, beaten eggs, and a pinch of salt until well combined and evenly distributed.
- Shape Macaroons: Line a baking sheet with parchment paper or a silicone mat. Using rounded tablespoonfuls, drop the coconut mixture onto the sheet, spacing evenly. Shape into rounded, haystack-like mounds, which will feel delicate but will firm up upon baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes until the bases are lightly golden brown. Be careful not to overbake to keep them moist and chewy. Remove from oven and allow to cool completely on the baking sheet without moving to prevent breaking.
- Melt Chocolate and Dip: Melt the dark chocolate in a microwave at 50% power in 1-minute intervals, stirring in between, or use a double boiler until smooth. Hold each cooled macaroon at the top and dip into the melted chocolate, coating about 1/4 inch up the sides. Place back onto the baking sheet to set.
Notes
- Skinned pistachios improve appearance but are optional.
- Fresh coconut can be substituted with rehydrated dried coconut flakes.
- Rosewater can be swapped with orange flower water or vanilla extract based on preference.
- Handle macaroons gently as they are fragile until fully cooled and chocolate set.
- Store macaroons in an airtight container to maintain freshness.
Keywords: pistachio macaroons, coconut macaroons, dark chocolate dessert, Middle Eastern cookies, easy baked treats
Find it online: https://foodbylina.com/pistachio-coconut-macaroons-recipe/
