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Pistachio Coconut Macaroons Recipe

Pistachio Coconut Macaroons Recipe
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★★★★★

5.3 from 5 reviews

Delightful Pistachio Coconut Macaroons combine shredded coconut and finely processed pistachios into chewy, fragrant mounds, coated with rich dark chocolate. These macaroons offer a perfect balance of nutty, floral, and sweet flavors, ideal for an elegant treat or festive gifting.

Ingredients

Scale

Macaroon Mixture

  • 1 1/2 cups shredded unsweetened coconut flakes
  • 1 1/2 cups skinned pistachio nuts
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 teaspoons rosewater (or orange flower water or vanilla extract)
  • 1 egg
  • 1 egg white
  • Pinch of salt

Chocolate Coating

  • 9 oz dark chocolate

Instructions

  1. Prepare Coconut: If using dried coconut flakes, soak them in warm water for 5 minutes, then drain thoroughly and squeeze out excess moisture. If using fresh grated coconut, proceed without additional prep.
  2. Process Pistachios: Skin the pistachios for a greener appearance (optional). Pulse in a food processor for a few seconds until they form fine crumbs, avoiding a paste.
  3. Mix Ingredients: Beat the egg and egg white together in a small bowl. Combine the processed pistachios, prepared coconut, sugar, cornstarch, rosewater or vanilla, beaten eggs, and a pinch of salt. Stir with a fork until well blended.
  4. Shape Macaroons: Line a baking sheet with parchment paper or a silpat. Spoon rounded tablespoonfuls of the mixture onto the sheet, spacing evenly. Shape into rounded haystack-like mounds. They will be loose but will firm when baked.
  5. Bake: Bake at 325°F for 25-30 minutes until the bases turn light golden brown. Avoid overbaking to keep moisture. Cool macaroons on the baking sheet – they are fragile when warm.
  6. Melt Chocolate: Melt dark chocolate using a double boiler or microwave (50% power: 1 minute, stir, then 15-second bursts). Dip the top of each cooled macaroon into melted chocolate, coating about 1/4 inch up the sides. Place back on the baking sheet to set.

Notes

  • Skinning pistachios enhances color and texture but is optional.
  • Use only unsweetened coconut for best flavor balance.
  • Rehydrating dried coconut prevents dryness in macaroons.
  • Handle warm macaroons gently as they are very delicate until cooled.
  • The recipe can be adapted by substituting rosewater with orange flower water or vanilla extract for varied aroma.
  • Dark chocolate coating adds a rich contrast to the nutty coconut base.

Nutrition

Keywords: pistachio macaroons, coconut macaroons, nutty desserts, chocolate-coated macaroons, rosewater macaroons

Find it online: https://platedandproud.com/pistachio-coconut-macaroons-recipe/