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

Scale

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

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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