Pistachio 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
Scale
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
