Introduction

Pistachio Coconut Macaroons are a delightful treat combining the crunch of pistachios with the chewy texture of coconut. These elegant cookies are lightly flavored with rosewater and coated in rich dark chocolate, making them perfect for sharing or special occasions.

The image shows a stack of four round coconut macaroons with a pale greenish-yellow color and a moist texture made of shredded coconut. Each macaroon's bottom half is dipped in dark chocolate, creating a smooth, glossy dark brown base. The tops have thin, shiny dark chocolate drizzles in uneven lines, adding contrast. The top macaroon is cut in half, showing its soft, chewy inside with shredded coconut clearly visible. The stack is placed on a white marbled surface with soft lighting, making the colors and textures stand out. photo taken with an iphone --ar 4:5 --v 7

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 salt
9 oz dark chocolate

Instructions

Step 1: Preheat your oven to 325 degrees F. If using dried coconut flakes, rehydrate them by covering with warm water for 5 minutes, then drain and squeeze out excess liquid. Fresh coconut can be used as is.
Step 2: Skin the pistachio nuts if desired for a brighter color. Process the skinned pistachios briefly in a food processor until they become fine crumbs, being careful not to turn them into a paste.
Step 3: Beat the whole egg and egg white together in a small bowl. In a larger bowl, combine the pistachio crumbs, coconut, sugar, cornstarch, rosewater (or chosen flavoring), beaten eggs, and salt. Mix thoroughly with a fork until all ingredients are evenly incorporated.

Step 4: Line a baking sheet with parchment paper or a silpat. Spoon rounded tablespoonfuls of the mixture onto the sheet, shaping them into small rounded mounds resembling haystacks. The mixture will feel loose but will firm up when baked.
Step 5: Bake the macaroons in the oven for 25 to 30 minutes, until the bases are lightly golden. Avoid overbaking to keep them moist. Let the cookies cool completely on the baking sheet, as they are fragile when warm.
Step 6: Melt the dark chocolate using a microwave at 50% power in short bursts, stirring frequently until smooth, or use a double boiler. Dip the top of each cooled macaroon into the melted chocolate, coating about a quarter inch up the sides. Set them back on the baking sheet to allow the chocolate to set.

Tips & Variations

To enhance the flavor, try using orange flower water instead of rosewater for a citrusy aroma.
Skinned pistachios provide a more vibrant green and a delicate texture, but leaving the skins on works fine for a rustic look.
If you prefer a nut-free version, substitute pistachios with chopped almonds or omit nuts entirely.

Use good quality dark chocolate with at least 60% cocoa for a rich coating that complements the sweetness of the macaroons.

Storage

Store the macaroons in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks. Allow refrigerated macaroons to come to room temperature before serving for the best texture. The chocolate coating may soften slightly with warmth but will firm up again when chilled.

How to Serve

The image shows a stack of four round coconut macaroons, each with a rough textured yellowish-green layer made of shredded coconut. The bottom half of each macaroon is coated in smooth, dark chocolate that looks glossy and slightly thick. The top part of each macaroon is decorated with thin, dark chocolate drizzles unevenly spread across the surface, creating a striped pattern. The macaroon on the top is cut in half, revealing a dense and moist texture of shredded coconut inside, while the others remain whole. The stack stands on a white marbled surface, softly lit, with a blurred macaroon background visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened coconut instead of unsweetened?

Yes, but reduce the added sugar slightly to balance the sweetness and prevent the macaroons from becoming overly sweet.

How do I skin pistachios quickly?

To skin pistachios, blanch them briefly in boiling water for about one minute, then drain and rub the skins off with a towel. Detailed instructions are often available on cooking blogs for step-by-step guidance.