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Pistachio Coconut Macaroons Recipe

Pistachio Coconut Macaroons Recipe
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★★★★★

5.2 from 17 reviews

Delight in these Pistachio Coconut Macaroons, a luscious blend of shredded coconut and skinned pistachios infused with rosewater and baked to golden perfection. These delicate haystack-shaped treats are dipped in rich dark chocolate, offering a perfect balance of crunchy, chewy, and chocolaty indulgence. Ideal as an elegant dessert or a special snack, they bring a sophisticated twist to classic macaroons with delightful floral notes.

Ingredients

Scale

Main 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 salt

For Dipping

  • 9 oz dark chocolate

Instructions

  1. Preheat and Prepare Coconut: Preheat your oven to 325°F. If using dried coconut flakes, rehydrate by soaking in warm water for 5 minutes, then drain and firmly squeeze out excess liquid. If using fresh coconut, proceed without soaking.
  2. Process Pistachios: Skin the pistachio nuts if desired for a brighter color. Place the skinned pistachios in a food processor and pulse briefly until finely crumbled, avoiding turning them into a paste.
  3. Combine Ingredients: Beat the egg and egg white together. In a bowl, mix the processed pistachio crumbs with the coconut, sugar, cornstarch, rosewater (or substitute), beaten eggs, and salt. Stir thoroughly with a fork until all are evenly combined.
  4. Form Macaroons: Line a baking sheet with parchment paper or a Silpat. Drop rounded tablespoonfuls of the mixture onto the sheet, spacing them evenly. Shape each mound into a rounded, haystack-like form. The mixture will feel loose but will firm up during baking.
  5. Bake: Place the baking sheet in the oven and bake for 25 to 30 minutes until the bases are light golden brown. Avoid overbaking to prevent dryness. Remove from oven and allow the macaroons to cool completely on the baking sheet to firm up.
  6. Melt Chocolate and Dip: Melt the dark chocolate in a microwave at 50% power in increments (1 minute, then 15 seconds), stirring until smooth, or melt in a double boiler. Grasp each cooled macaroon by the top and dip it into the chocolate, coating the top and about 1/4 inch down the sides. Return to the baking sheet to set.

Notes

  • Skinned pistachios enhance color and texture but are optional based on time and preference.
  • Rosewater can be substituted with orange flower water or vanilla extract for nuanced flavor variations.
  • Rehydrating dried coconut prevents dryness and helps bind ingredients.
  • Handle macaroons carefully when warm as they are delicate before cooling.
  • Chocolate dipping adds a decadent finish but can be omitted for a simpler treat.
  • Store macaroons in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

Nutrition

Keywords: pistachio coconut macaroons, coconut cookies, pistachio desserts, rosewater macaroons, chocolate dip macaroons, gluten free macaroons

Find it online: https://biteandenjoy.com/pistachio-coconut-macaroons-recipe/