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Pistachio Coconut Macaroons Recipe

Pistachio Coconut Macaroons Recipe
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★★★★★

4.9 from 19 reviews

Delightfully chewy and aromatic Pistachio Coconut Macaroons featuring a perfect balance of nutty pistachios, shredded coconut, and a hint of rosewater, all elegantly dipped in rich dark chocolate. This gluten-free treat offers a unique twist on traditional macaroons, ideal for festive occasions or a gourmet snack.

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

  1. Preheat Oven and Prepare Coconut: Set your oven to 325°F (163°C). If using dried coconut flakes, soak them in warm water for 5 minutes to rehydrate, then drain and firmly squeeze out excess liquid. Fresh grated coconut can be used directly without soaking.
  2. Process Pistachios: Skin the pistachio nuts for a brighter color and finer texture if preferred. Pulse them in a food processor briefly until they become fine crumbs, avoiding turning them into a paste.
  3. Mix Ingredients: Beat the whole egg and egg white together. In a large bowl, combine the processed pistachio crumbs with the rehydrated coconut, sugar, cornstarch, rosewater (or chosen extract), beaten eggs, and salt. Stir thoroughly with a fork until well mixed and evenly distributed.
  4. Shape Macaroons: Line a baking sheet with parchment paper or a silpat. Using a rounded tablespoon, drop spoonfuls of the mixture onto the sheet, spacing them evenly. Shape each mound into a delicate, rounded haystack shape. They will feel loose but will firm when baked.
  5. Bake: Place in the preheated oven and bake for 25 to 30 minutes until the bases turn a light golden brown. Be careful not to overbake to avoid dryness. Remove and let them cool completely on the baking sheet; they are fragile when warm.
  6. Melt Chocolate and Dip: Melt the dark chocolate in a microwave at 50% power in 1-minute increments, stirring between each, or melt over a double boiler. Once smooth, dip the tops of the cooled macaroons into the chocolate, coating about 1/4 inch down the sides. Place back on the baking sheet to set.

Notes

  • Skinned pistachios provide a prettier green color but are optional.
  • Rehydrating dried coconut helps achieve the right moisture for chewy texture.
  • Rosewater can be substituted with orange flower water or vanilla extract for different floral notes.
  • Store macaroons in an airtight container to keep them fresh and prevent them from drying out.
  • Ensure not to over-process pistachios to avoid mixture becoming too pasty.

Nutrition

Keywords: pistachio macaroons, coconut macaroons, gluten free dessert, dark chocolate dipped macaroons, rosewater macaroons

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