Pistachio Coconut Macaroons Recipe

Introduction

These pistachio coconut macaroons combine the nutty crunch of pistachios with the chewy sweetness of coconut for a delightful treat. Dipped in rich dark chocolate, they offer a perfect balance of flavors and textures that’s sure to impress both at tea time and special occasions.

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 salt
• 9 oz dark chocolate

Instructions

1. Step 1: Preheat your oven to 325°F. If using dried coconut flakes, rehydrate them by placing them in a bowl and covering with warm water. Let soak for 5 minutes, then drain and squeeze out excess liquid firmly. If using fresh coconut, no preparation is needed.
2. Step 2: Skin the pistachio nuts if desired for a brighter green color. Place the pistachios in a food processor and pulse for a few seconds until you get fine crumbs but not a paste.
3. Step 3: Beat the egg and egg white together in a small bowl. Stir the pistachio crumbs into the coconut along with the sugar, cornstarch, rosewater or vanilla, beaten eggs, and a pinch of salt. Mix well with a fork to combine evenly.
4. Step 4: Line a baking sheet with parchment paper or a silicone mat. Using rounded tablespoonfuls, drop the mixture onto the sheet forming haystack-like mounds. The mixture will be delicate but will firm up as it bakes.
5. Step 5: Bake the macaroons for 25 to 30 minutes until the bottoms are lightly golden. Avoid overbaking to keep them moist. Allow them to cool completely on the baking sheet before moving.
6. Step 6: Melt the dark chocolate in a microwave at 50% power in short bursts or in a double boiler until smooth. Dip the top of each cooled macaroon into the chocolate, coating about 1/4 inch up the sides, then place back on the sheet to set.

Tips & Variations

• For extra flavor, try substituting rosewater with orange flower water or vanilla extract according to your preference.
• If you don’t have cornstarch, potato starch can be used as an alternative to help bind the mixture.
• For a festive touch, sprinkle a few chopped pistachios over the chocolate before it sets.

Storage

Store the macaroons in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to a week; allow them to come to room temperature before serving. If chocolate has hardened, letting them sit at room temperature for a few minutes will soften the bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unshelled pistachios without skinning them?

Yes, you can use pistachios with skins on, but skinning them results in a brighter green color and a more visually appealing macaroon.

Can I make these macaroons gluten-free?

Absolutely. This recipe is naturally gluten-free since it uses cornstarch and no wheat flour. Just ensure your cornstarch and chocolate are certified gluten-free if needed.

Pistachio Coconut Macaroons Recipe

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★★★★★

4.9 from 85 reviews

These Pistachio Coconut Macaroons are delicate, chewy treats combining the nutty crunch of pistachios with the tropical flavor of shredded coconut. Enhanced with fragrant rosewater and dipped in rich dark chocolate, these macaroons offer a gourmet twist on a classic cookie that’s perfect for special occasions or an elegant snack.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 18–20 macaroons 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaroon Base

• 1 1/2 cups shredded unsweetened coconut flakes (rehydrated if 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 of salt

Chocolate Coating

• 9 oz dark chocolate

Instructions

1. Preheat and Prepare Coconut: Preheat your oven to 325°F. If using dried coconut flakes, soak them in warm water for 5 minutes, then drain and squeeze out excess liquid completely. If using fresh coconut, proceed directly to the next step.
2. Process Pistachios: Skin the pistachio nuts to achieve a bright green color (optional). Place the skinned pistachios in a food processor and pulse a few times until the mixture forms fine crumbs, being careful not to over-process into a paste.
3. Mix Ingredients: Beat the whole egg and egg white together. Combine the pistachio crumbs, rehydrated coconut, sugar, cornstarch, rosewater (or substitute), beaten eggs, and a pinch of salt in a bowl. Stir thoroughly with a fork until the mixture is evenly combined.
4. Shape Macaroons: Line a baking sheet with parchment paper or a silpat mat. Spoon rounded tablespoonfuls of the mixture onto the sheet, forming haystack-like mounds. The mixture will feel loose but will firm up during baking.
5. Bake: Bake the macaroons in the preheated oven for 25 to 30 minutes, or until the bases turn light golden brown. Avoid overbaking to prevent dryness. Cool the macaroons directly on the baking sheet to avoid damage, as they are delicate while warm.
6. Melt Chocolate: Melt the dark chocolate using a microwave at 50% power in 1-minute intervals stirring between, or use a double boiler until smooth.
7. Dip Macaroons: Hold each cooled macaroon by the top and dip into the melted chocolate, coating about 1/4 inch up the sides with a twist. Return to the baking sheet to set the chocolate.

Notes

• Rehydrating dried coconut is essential for the right texture and moisture balance in the macaroons.
• Skinning pistachios is optional but improves the appearance by leaving a bright green color.
• Rosewater can be substituted with orange flower water or vanilla extract if unavailable.
• Allow macaroons to cool completely before dipping in chocolate to ensure they hold their shape.
• Store in an airtight container to maintain freshness, best eaten within a week.

Keywords: Pistachio Macaroons, Coconut Macaroons, Dark Chocolate Macaroon, Rosewater Cookies, Middle Eastern Dessert