Pistachio Coconut Macaroons Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://victoriablair.com/pistachio-coconut-macaroons-recipe/
