Pistachio Coconut Macaroons Recipe
These Pistachio Coconut Macaroons are delicate, luscious treats featuring a perfect blend of nutty pistachios, sweet shredded coconut, and fragrant rosewater. Baked to a light golden brown and topped with a luscious dark chocolate coating, these macaroons offer a delightful combination of textures and flavors perfect for any dessert table or festive occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 24 macaroons 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
Macaroon Base
- 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
Chocolate Coating
- 9 oz dark chocolate
Instructions
- Prepare the coconut: If using dried coconut flakes, rehydrate by soaking in warm water for 5 minutes, then drain and squeeze out excess liquid firmly. Fresh coconut requires no preparation.
- Process pistachios: Skin the pistachios if desired for a greener color and finer texture. Pulse the pistachios in a food processor just until they form fine crumbs, being careful not to over-process into a paste.
- Combine ingredients: In a small bowl, beat the egg and egg white together. Mix pistachio crumbs, rehydrated coconut, sugar, cornstarch, rosewater (or orange flower water or vanilla), beaten eggs, and pinch of salt thoroughly, ensuring an even distribution of ingredients.
- Shape macaroons: Line a baking sheet with parchment or a silpat. Spoon rounded tablespoons of the mixture onto the sheet, shaping into haystack-like mounds. The mixture will feel loose but will firm up during baking.
- Bake: Bake at 325°F (163°C) for 25-30 minutes until bases are lightly golden. Avoid overbaking to prevent dryness. Allow macaroons to cool completely on the baking sheet as they are fragile when warm.
- Melt chocolate: Melt dark chocolate using a microwave at 50% power in 1-minute increments, stirring after each, or use a double boiler until smooth.
- Dip macaroons: Holding each macaroon at the top, dip into melted chocolate, coating approximately 1/4 inch up the sides. Return to the baking sheet to set.
Notes
- Skinned pistachios provide a brighter green color and more appealing texture but are optional.
- If using dried coconut, rehydration is essential to achieve the right texture.
- Do not over-process pistachios to avoid turning the mixture into a paste.
- Macaroons are fragile when warm; handle carefully to avoid breakage.
- The rosewater can be substituted with orange flower water or vanilla extract based on preference.
- Chocolate can be melted using a microwave or double boiler method.
Keywords: pistachio macaroons, coconut macaroons, gluten free desserts, rosewater desserts, dark chocolate desserts
