Pistachio Coconut Macaroons
Indulge in the delightful experience of homemade Pistachio Coconut Macaroons! These chewy confections blend nutty pistachios with sweet coconut, enhanced by a hint of aromatic rosewater and dipped in rich dark chocolate. Perfect for festive gatherings or as an everyday treat, these macaroons are both easy to make and utterly irresistible. With their unique combination of flavors and textures, they promise to bring warmth and joy to every occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 20 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 1 1/2 tsp rosewater (or orange flower water or vanilla extract)
- 1 egg
- 1 egg white
- Pinch salt
- 9 oz dark chocolate
Instructions
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- If using dried coconut, hydrate it by soaking in warm water for five minutes and draining thoroughly.
- Pulse the skinned pistachios in a food processor until finely crumbled.
- In a mixing bowl, beat together one whole egg and one egg white until frothy.
- Combine the processed pistachios, sugar, cornstarch, rosewater, and salt with the egg mixture.
- Form rounded tablespoonfuls of the mixture onto the prepared baking sheet, spacing them apart.
- Bake for 25–30 minutes or until golden brown on the bottoms.
- Allow macaroons to cool for about 10–15 minutes before dipping in melted dark chocolate.
Nutrition
- Serving Size: 1 macaroon (30g)
- Calories: 120
- Sugar: 7g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Find it online: https://cookingwitheliana.com/pistachio-coconut-macaroons/