Pistachio Coconut Macaroons
Indulge in the delightful taste of Pistachio Coconut Macaroons, a treat that combines the chewy texture of coconut with the crunch of pistachios, all enhanced by a hint of fragrant rosewater. These cookies are perfect for family gatherings or festive occasions, bringing warmth and sweetness to your celebrations. Easy to make and irresistibly delicious, they feature a chocolate-dipped finish that adds an extra touch of indulgence. With just a few wholesome ingredients, you can create a delectable dessert that will impress everyone at your table. Let’s dive into this simple recipe and discover how to whip up these gourmet treats!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 24 macaroons 1x
- Category: Dessert
- Method: Baking
- Cuisine: Confectionery
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 vanilla extract)
- 1 egg
- 1 egg white
- Pinch salt
- 9 oz dark chocolate (for dipping)
Instructions
- Preheat your oven to 325 degrees F.
- Rehydrate dried coconut flakes by soaking them in warm water for five minutes, then drain.
- In a food processor, pulse skinned pistachios until crumbly—avoid over-processing.
- In a bowl, beat one egg and one egg white. Mix rehydrated coconut, pistachio crumbs, sugar, cornstarch, rosewater (or vanilla), and salt until combined.
- Shape the mixture into mounds on a parchment-lined baking sheet.
- Bake for 25–30 minutes until golden brown at the base; allow cooling completely on the baking sheet.
- Melt dark chocolate and dip each macaroon's top before letting them set.
Nutrition
- Serving Size: 1 macaroon (about 30g)
- Calories: 130
- Sugar: 9g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://mrrecipes.net/pistachio-coconut-macaroons/