Pistachio Coconut Macaroons Recipe

Introduction

Pistachio Coconut Macaroons are a delightful twist on the classic treat, combining the nutty flavor of pistachios with the tropical sweetness of coconut. These chewy, golden macaroons are finished with a rich dark chocolate coating, making them an irresistible dessert 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 (or orange flower water or vanilla extract)
• 1 egg
• 1 egg white
• Pinch of salt
• 9 oz dark chocolate

Instructions

1. Step 1: Preheat your oven to 325 degrees F. If using dried coconut flakes, rehydrate them by soaking in warm water for 5 minutes, then drain and squeeze out excess liquid. If using fresh coconut, proceed without additional prep.
2. Step 2: Skin pistachio nuts for a brighter color if desired. Process the skinned pistachios briefly in a food processor until they become fine crumbs, not a paste.
3. Step 3: Beat the egg and egg white together. Combine the pistachio crumbs, coconut, sugar, cornstarch, rosewater (or chosen extract), beaten eggs, and salt. Stir well to evenly distribute all ingredients.
4. Step 4: Line a baking sheet with parchment paper. Drop rounded tablespoonfuls of the mixture onto the sheet, shaping them into rounded haystack-like mounds spaced evenly apart.
5. Step 5: Bake for 25 to 30 minutes until the bases are light golden brown. Allow macaroons to cool completely on the baking sheet before handling, as they will be delicate but firm up as they cool.
6. Step 6: Melt the dark chocolate using a microwave at 50% power in intervals, stirring until smooth, or melt in a double boiler. Dip the top of each cooled macaroon into the chocolate, coating about 1/4 inch up the sides. Return to the baking sheet to set.

Tips & Variations

• For a different flavor, substitute rosewater with orange flower water or vanilla extract.
• To skin pistachios easily, blanch them in boiling water for 1 minute, then pinch off the skins once cooled.
• Use fresh grated coconut for a chewier texture and more pronounced coconut flavor.
• Try dipping the macaroons in white chocolate for a sweeter finish.

Storage

Store pistachio coconut macaroons in an airtight container at room temperature for up to one week. To preserve their texture, avoid refrigeration which can make them hard. Reheat gently in a warm oven for a few minutes if desired to soften the chocolate coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unshelled pistachios?

Yes, but you will need to shell and optionally skin them to get the best color and texture. Skinned pistachios create a brighter, more attractive macaroon.

Can I make these macaroons gluten-free?

Absolutely. This recipe is naturally gluten-free as it uses cornstarch instead of wheat flour. Just ensure all your ingredients are certified gluten-free if needed.

Pistachio Coconut Macaroons Recipe

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★★★★★

4.6 from 71 reviews

Delight in these Pistachio Coconut Macaroons, a perfect blend of crunchy pistachios and chewy coconut flakes, subtly flavored with rosewater and coated in rich dark chocolate. These elegant, naturally gluten-free treats are ideal for festive occasions or a sophisticated snack.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 20–24 macaroons 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Macaroon Mixture

• 1 1/2 cups shredded unsweetened coconut flakes (fresh or rehydrated 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

1. Preheat and Prepare Coconut: 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. Fresh coconut can be used as is.
2. Process Pistachios: Skin the pistachio nuts for a brighter color if desired. Pulse skinned pistachios in a food processor until they form fine crumbs but do not over-process into a paste.
3. Combine Ingredients: Beat the egg and egg white in a bowl. Stir the pistachio crumbs into the coconut along with sugar, cornstarch, rosewater (or substitute), beaten eggs, and a pinch of salt. Mix thoroughly to evenly incorporate all.
4. Shape Macaroons: Line a baking sheet with parchment paper or a silicone mat. Use rounded tablespoonfuls of the mixture to form haystack-shaped mounds on the sheet, spacing them evenly.
5. Bake: Bake in the preheated oven for 25-30 minutes or until the bases are lightly golden. Avoid overbaking to keep them moist. Let cool completely on the baking sheet as they are delicate and firm up as they cool.
6. Melt Chocolate: Melt the dark chocolate using a microwave at 50% power in intervals (1 minute, then 15 seconds) stirring until smooth, or use a double boiler.
7. Dip Macaroons in Chocolate: Holding each macaroon by the top, dip the base into the melted chocolate, coating about 1/4 inch up the sides. Return to the baking sheet to set.

Notes

• For best color, skin your pistachios by blanching and peeling before processing.
• Rehydrating dried coconut creates a texture similar to fresh coconut and prevents dryness.
• Rosewater provides a delicate floral note; substitutions include orange flower water or vanilla extract.
• Handle macaroons gently when transferring, as they are fragile until fully cooled and set.
• You can adjust the chocolate type or quantity according to personal preference.

Keywords: pistachio macaroons, coconut macaroons, gluten free dessert, rosewater sweets, dark chocolate coating