Delightfully chewy and rich, Pistachio Coconut Macaroons combine the nutty flavor of pistachios and the tropical sweetness of coconut, all dipped in luscious dark chocolate for a perfect finish. Whether you’re looking for a gluten-free dessert or a unique treat for special occasions, these macaroons are sure to impress.
Why You’ll Love This Recipe
- Combines the nutty richness of pistachios with the tropical taste of coconut.
- Gluten-free and perfect for those with dietary restrictions.
- Dipped in dark chocolate for an indulgent touch.
- Easy to customize with different flavors like rosewater, orange water, or vanilla.
- Quick to prepare and ideal for gifting or sharing.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 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, orange flower water, or vanilla extract
- 1 egg
- 1 egg white
- Pinch of salt
- 9 oz dark chocolate
Directions
- Preheat your oven to 325°F (163°C). If using dried coconut, rehydrate it by soaking briefly in water and draining thoroughly. Skip this step if using fresh coconut.
- Process skinned pistachios in a food processor until finely crumbled.
- In a small bowl, beat the egg and egg white together.
- In a large mixing bowl, combine the pistachio crumbles, coconut flakes, sugar, cornstarch, rosewater or vanilla extract, beaten eggs, and a pinch of salt. Mix until the ingredients are evenly incorporated.
- Line a baking sheet with parchment paper. Scoop rounded tablespoonfuls of the mixture and shape them into haystack-like mounds on the sheet.
- Bake in the preheated oven for 25-30 minutes or until the tops are lightly golden brown. Remove from the oven and let the macaroons cool completely.
- Melt the dark chocolate in a microwave or over a double boiler. Dip the tops of the cooled macaroons into the chocolate and place them back on the baking sheet to set.
Servings and Timing
- Servings: 20 macaroons
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Variations
- Add a pinch of orange zest to the chocolate for a citrusy twist.
- Substitute orange flower water or vanilla extract for rosewater to change the flavor profile.
- Use raw pistachios for a more vibrant green color and enhanced moisture.
- Swap pistachios with skinned almonds or hazelnuts for a different nutty flavor.
- Mix in a few drops of green food coloring for a festive touch.
Storage/Reheating
- Storage: Store macaroons in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
- Freezing: Freeze macaroons in a single layer in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Reheating: While these macaroons are best enjoyed at room temperature, you can gently warm them in a microwave for 10-15 seconds if desired.
FAQs
1. Can I use sweetened coconut flakes instead of unsweetened?
Yes, but reduce the amount of sugar in the recipe to balance the sweetness.
2. What can I substitute for pistachios?
Skinned almonds or hazelnuts work well as substitutes.
3. Can I skip the chocolate dip?
Absolutely! The macaroons are delicious on their own.
4. How do I ensure the macaroons hold their shape?
Make sure to pack the mixture tightly into mounds before baking.
5. Can I use canned coconut instead of shredded?
Canned coconut can be too moist; shredded is recommended for better texture.
6. Is there a substitute for cornstarch?
Potato starch is an excellent substitute.
7. Can I make these macaroons egg-free?
Try using a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) as a substitute.
8. How can I enhance the pistachio flavor?
Use raw pistachios and a dash of almond extract for a more pronounced flavor.
9. Can I make these in advance?
Yes, you can prepare them a day or two ahead and store them in an airtight container.
10. What’s the best way to melt chocolate for dipping?
Use a double boiler or microwave in short bursts, stirring frequently, to avoid scorching.
Conclusion
Pistachio Coconut Macaroons are an irresistible treat that combines simple ingredients with indulgent flavors. Whether dipped in dark chocolate or enjoyed plain, they’re a delightful addition to your dessert repertoire. Perfect for holidays, special occasions, or a quick sweet fix, these macaroons are sure to become a favorite. Try them today and share the joy!
Print
Pistachio Coconut Macaroons
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20 macaroons 1x
- Category: Desserts
- Method: Baking
- Cuisine: Gluten-Free, Modern
- Diet: Vegetarian
Description
Delight your taste buds with chewy pistachio coconut macaroons, dipped in dark chocolate. Perfect for dessert lovers seeking a gluten-free and indulgent treat.
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 (or substitute with potato starch)
- 1 1/2 tsp rosewater, orange flower water, or vanilla extract
- 1 egg
- 1 egg white
- Pinch of salt
- 9 oz dark chocolate
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). If using dried coconut, rehydrate and drain it. Fresh coconut requires no prep.
- Prepare Pistachios: Process skinned pistachios in a food processor until fine crumbles form.
- Combine Ingredients: In a bowl, beat the egg and egg white together. Mix pistachio crumbles, coconut, sugar, cornstarch, rosewater or vanilla, beaten eggs, and salt thoroughly.
- Shape Macaroons: Line a baking sheet with parchment paper. Place rounded tablespoonfuls of the mixture onto the sheet, shaping them into small haystack mounds.
- Bake: Bake for 25–30 minutes until macaroons turn light golden brown. Allow them to cool completely.
- Dip in Chocolate: Melt the dark chocolate. Dip the tops of the cooled macaroons into the chocolate and place them back on the baking sheet to set.
Notes
- For an extra flavor boost, mix a bit of orange zest into the chocolate.
- Rosewater can be swapped with orange water or omitted entirely for a vanilla-forward taste.
- Use raw pistachios for vibrant color and a softer texture.
- Skinned almonds or hazelnuts can substitute pistachios for variety.
- Add food coloring to enhance the green hue, if desired.
Nutrition
- Serving Size: 1
- Calories: 120 kcal per serving
Your email address will not be published. Required fields are marked *