Pistachio Coconut Macaroons
Indulge in the delightful fusion of flavors with these Pistachio Coconut Macaroons, where chewy coconut meets the nutty richness of pistachios. This recipe offers a fresh twist on traditional macaroons, omitting sweetened condensed milk for a lighter texture, while a hint of rosewater elevates the taste. Coated in dark chocolate, these treats are not only visually appealing but also perfect for any occasion, from holiday gatherings to everyday snacking. Easy to make and bursting with flavor, these macaroons are sure to impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 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 vanilla extract)
- 1 egg
- 1 egg white
- Pinch salt
- 9 oz dark chocolate (for coating)
Instructions
- Preheat oven to 325°F. If using dried coconut, soak in warm water for 5 minutes and drain.
- In a food processor, pulse the skinned pistachios until fine crumbs form.
- In a small bowl, beat together the egg and egg white until frothy. In a larger bowl, combine processed pistachios, rehydrated coconut, sugar, cornstarch, rosewater or vanilla extract, beaten egg mixture, and salt; mix well.
- Shape tablespoonfuls of the mixture into mounds on a parchment-lined baking sheet.
- Bake for 25-30 minutes until bases are golden brown; allow cooling on the sheet.
- Melt dark chocolate and dip each macaroon about a quarter inch up the sides; return to baking sheet.
Nutrition
- Serving Size: 1 serving
- Calories: 108
- Sugar: 6g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Find it online: https://recipzy.com/pistachio-coconut-macaroons/