Introduction

These Pistachio Coconut Macaroons are a delightful twist on a classic treat, combining the rich flavors of toasted coconut, vibrant pistachios, and a touch of fragrant rosewater. Finished with a dark chocolate dip, they make an elegant and irresistible snack or dessert.

The image shows a stack of four round green coconut macaroons with a coarse texture, each dipped halfway in dark chocolate that forms a thick base and drips slightly down the sides, with chocolate thinly drizzled on the top green layer. The top macaroon is cut in half, revealing a dense, moist interior filled with shredded coconut. The stack is balanced vertically on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 of salt
9 oz dark chocolate

Instructions

Step 1: Preheat your oven to 325°F (165°C). If using dried coconut flakes, rehydrate them by soaking in warm water for 5 minutes, then drain and squeeze out excess liquid. Fresh coconut can be used as is.
Step 2: Skin the pistachios for a brighter green color if desired. Process the skinned pistachios in a food processor briefly until they form fine crumbs, avoiding turning them into a paste.
Step 3: In a small bowl, beat the egg and egg white together. In a larger bowl, combine the pistachio crumbs, coconut, sugar, cornstarch, rosewater (or your chosen extract), beaten eggs, and a pinch of salt. Mix well with a fork until evenly combined.
Step 4: Line a baking sheet with parchment paper or a silicone baking mat. Using rounded tablespoons, form the mixture into small mounds resembling haystacks and place them on the sheet, spaced evenly.
Step 5: Bake for 25 to 30 minutes, or until the bottoms turn light golden brown. Be careful not to overbake to keep the macaroons moist. Remove from the oven and allow them to cool completely on the baking sheet before handling.
Step 6: Melt the dark chocolate in the microwave at 50% power in 1-minute intervals, stirring between, until smooth. Dip the top of each cooled macaroon into the chocolate, coating about 1/4 inch down the sides, then return to the baking sheet to set.

Tips & Variations

For a different flavor twist, substitute rosewater with orange flower water or vanilla extract.
Skinned pistachios give a prettier green color, but unskinned pistachios work well too if time is short.
Use a small ice cream scoop or spoon to keep the macaroons consistently sized and shaped.
For extra crunch, lightly toast the coconut flakes before mixing.

Storage

Store macaroons in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Before serving, you can let refrigerated macaroons come to room temperature or enjoy them chilled. Avoid freezing as this may affect texture and chocolate coating.

How to Serve

The image shows a close-up of a dome-shaped treat made up of a green, textured, slightly crumbly-looking layer. The base of the dome is dipped in dark brown melted chocolate, with the chocolate dripping down and pooling slightly around the bottom. Thin lines of chocolate are drizzled over the top of the dome in a loose, irregular pattern. In the background, there are several similar dome-shaped treats blurred out, placed on a white marbled surface covered with a white sheet. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these macaroons gluten-free?

Yes, this recipe is naturally gluten-free as it uses coconut, pistachios, and cornstarch. Just ensure your cornstarch and other ingredients are certified gluten-free if necessary.

What can I substitute for dark chocolate?

You can use milk chocolate or white chocolate if you prefer a sweeter or creamier coating, though dark chocolate provides a nice contrast to the sweet macaroons.