Pistachio Coconut Macaroons Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://nayabaker.com/pistachio-coconut-macaroons-recipe/
