Pistachio Coconut Macaroons – Soft & Chewy Recipe
Introduction
These pistachio coconut macaroons are soft, chewy, and bursting with vibrant flavors. With a delightful hint of rosewater and a rich dark chocolate coating, they make an irresistible treat for any occasion.
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, orange flower water, or vanilla extract
- 1 egg
- 1 egg white
- Pinch of salt
- 9 oz dark chocolate
Instructions
- Step 1: Preheat your oven to 325°F (163°C). If using dried coconut flakes, soak them in warm water for 5 minutes, then drain and squeeze out excess liquid. If using fresh coconut, proceed without soaking.
- Step 2: Skin the pistachio nuts if desired for a brighter color. Place the pistachios in a food processor and pulse a few times until finely crumbled but not pasty.
- Step 3: In a small bowl, beat together the egg and egg white. In a larger bowl, combine the pistachio crumbs, rehydrated coconut, sugar, cornstarch, rosewater or vanilla, beaten eggs, and a pinch of salt. Mix well with a fork until evenly combined.
- Step 4: Line a baking sheet with parchment paper or a silicone mat. Using a rounded tablespoon, scoop the mixture into mounds on the sheet, shaping them like small haystacks. They will be delicate but will firm up while baking.
- Step 5: Bake for 25 to 30 minutes until the bottoms are lightly golden. Avoid overbaking to keep them soft. Let the macaroons cool on the baking sheet until firm enough to handle.
- Step 6: Melt the dark chocolate in the microwave at 50% power, stirring every 15 seconds until smooth, or use a double boiler. Dip the tops of each macaroon into the chocolate, twisting slightly to coat about a quarter inch down the sides. Place them back on the baking sheet to set.
Tips & Variations
- For a nut-free version, substitute pistachios with extra shredded coconut or chopped dried fruit.
- Use orange flower water for a citrusy twist or vanilla extract for a classic flavor.
- Ensure not to over-process pistachios to avoid turning them into a paste.
- Store leftover macaroons in an airtight container for best freshness.
Storage
Store pistachio coconut macaroons in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 1 month. Reheat briefly at room temperature before serving if chilled. The chocolate coating may soften slightly at warmer temperatures.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted pistachios for this recipe?
It’s best to use unsalted pistachios to control the sweetness and avoid overwhelming saltiness, but if using salted, omit adding extra salt in the recipe.
Why should I soak dried coconut flakes?
Soaking dried coconut flakes rehydrates them, making the macaroons soft and chewy rather than dry and brittle.
PrintPistachio Coconut Macaroons – Soft & Chewy Recipe
These Pistachio Coconut Macaroons are soft, chewy, and packed with a delightful blend of shredded coconut and finely processed pistachio nuts. Flavored with rosewater or vanilla, they are gently baked to golden perfection and topped with a luscious dark chocolate coating, making them an elegant and irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 20 macaroons 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Macaroon Base
- 1 1/2 cups shredded unsweetened coconut flakes (fresh or rehydrated if dried)
- 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
Chocolate Coating
- 9 oz dark chocolate
Instructions
- Preheat Oven: Preheat your oven to 325 degrees F (163 degrees C) to prepare for baking the macaroons.
- Prepare Coconut: If using dried coconut flakes, soak them in warm water for 5 minutes, then drain and squeeze out excess liquid firmly with your fingers. If using fresh grated coconut, use as is without preparation.
- Process Pistachios: Skin the pistachio nuts for a brighter color and process them in a food processor just until finely crumbled but not pasty to maintain texture.
- Combine Ingredients: In a bowl, beat together 1 whole egg and 1 egg white. Stir in the processed pistachio crumbs, coconut, sugar, cornstarch, rosewater or vanilla extract, and a pinch of salt until thoroughly and evenly mixed using a fork.
- Shape Macaroons: Line a baking sheet with parchment paper or a silicone baking mat. Using rounded tablespoonfuls, form the mixture into small mounds resembling haystacks and place evenly spaced on the sheet. The mixture will be delicate initially.
- Bake: Bake in the preheated oven for 25 to 30 minutes until the macaroons’ bases turn light golden brown. Avoid overbaking to keep them soft and chewy. Remove from the oven and allow to cool on the baking sheet to firm up before handling.
- Melt Chocolate: Melt the dark chocolate either in a microwave (heat at 50% power for 1 minute, stir, then continue melting in 15 second bursts at 50% power until smooth) or using a double boiler method.
- Dip Macaroons: Once the macaroons are completely cool and firm, grasp each at the top and dip them into the melted chocolate, coating about one-quarter inch up the sides. Twist gently to cover evenly, then place back on the baking sheet to set.
Notes
- Skinning pistachios enhances the color and appearance but is optional.
- Use rosewater, orange flower water, or vanilla extract according to preference for subtle floral or sweet flavors.
- Be careful not to over-process pistachios to avoid making a paste.
- Do not overbake the macaroons to maintain their soft and chewy texture.
- Allow macaroons to cool fully before dipping in chocolate to prevent melting.
Keywords: Pistachio Macaroons, Coconut Macaroons, Chewy Macaroons, Homemade Macaroons, Chocolate Dipped Macaroons, Gluten Free Dessert
