Pistachio Coconut Macaroons with Dark Chocolate Coating Recipe
Delight in these Pistachio Coconut Macaroons, a perfect blend of shredded coconut and finely processed pistachios, enhanced with a hint of rosewater and dipped in rich dark chocolate. These delicate, haystack-shaped treats are baked to a light golden perfection and then dipped in melted dark chocolate for a decadent finish, ideal for a sophisticated dessert or a special snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 20 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
Main 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
Chocolate Coating
- 9 oz dark chocolate
Instructions
- Preheat and Prepare Coconut: Preheat your oven to 325°F (163°C). If using dried coconut, soak it in warm water for 5 minutes then drain and squeeze out excess liquid. For fresh coconut, proceed directly.
- Process Pistachios: Skin the pistachios for a brighter green color (optional). Place them in a food processor and pulse until crumbly but not pasty.
- Combine Ingredients: Beat the whole egg and egg white together. In a mixing bowl, combine the processed pistachios, coconut, sugar, cornstarch, rosewater or vanilla, egg mixture, and a pinch of salt. Stir thoroughly to evenly distribute all ingredients.
- Form Macaroons: Line a baking sheet with parchment paper or silpat. Spoon rounded tablespoonfuls of the mixture onto the sheet, shaping them into haystack-like mounds. They will be loose but will firm during baking.
- Bake: Bake for 25-30 minutes until the bases turn light golden brown. Remove and allow macaroons to cool completely on the baking sheet to firm up.
- Melt Chocolate: Melt the dark chocolate in a microwave at 50% power in 1 minute increments, stirring in between until smooth, or use a double boiler method.
- Dip Macaroons: Holding each macaroon at the top, dip into melted chocolate, twisting to coat about 1/4 inch up the sides. Place back on the baking sheet to set.
Notes
- Skinning pistachios enhances color but is optional to save time.
- Rehydrating dried coconut prevents dryness in the final product.
- Do not over-process pistachios to avoid a paste-like texture.
- Handle macaroons gently before baking as they are delicate.
- Ensure the macaroons have cooled completely before chocolate dipping to prevent melting the shape.
Keywords: pistachio coconut macaroons, coconut macaroons, pistachio desserts, chocolate dipped macaroons, easy baked treats, nutty coconut cookies
