Description
These homemade pistachio coconut macaroons are soft, chewy, and naturally sweetened without the use of sweetened condensed milk. Enhanced with a hint of rosewater and topped with rich dark chocolate, these cookies are perfect for festive occasions like Christmas. The macaroons combine the tropical flavor of coconut with the nutty crunch of pistachios, creating a unique holiday treat.
Ingredients
Main Ingredients
- 1 1/2 cups shredded unsweetened coconut flakes (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 whole egg
- 1 egg white
- Pinch of salt
- 9 oz dark chocolate (for dipping)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and prepare your baking sheet by lining it with parchment paper or a silpat to prevent sticking.
- Prepare Coconut: If using dried coconut flakes, soak them in warm water for 5 minutes, then drain and squeeze out all excess liquid until the coconut is moist but not wet. Fresh grated coconut can be used directly without soaking.
- Process Pistachios: Skin the pistachios if desired for a brighter color. Place the skinned pistachios into a food processor and pulse a few times until finely crumbled, resembling crumbs rather than a paste.
- Mix Ingredients: In a bowl, beat the whole egg and egg white together. Add the pistachio crumbs, rehydrated coconut, granulated sugar, cornstarch, rosewater (or orange flower water/vanilla), and a pinch of salt. Stir well with a fork until all ingredients are evenly combined into a sticky mixture.
- Shape Macaroons: Using a rounded tablespoon, scoop portions of the mixture and place them on the prepared baking sheet, spacing them evenly. Shape each mound into a rounded haystack form. They will be delicate but will firm up during baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the bases turn a light golden brown. Take care not to overbake to retain softness and chewiness.
- Cool: Remove the macaroons from the oven and allow them to cool completely on the baking sheet. They are fragile when warm, so avoid moving them until they have firmed up.
- Melt Chocolate: Melt the dark chocolate either in the microwave at 50% power in 1-minute increments stirring in between, or using a double boiler until smooth and glossy.
- Dip Macaroons: Grasp each cooled macaroon at the top and dip it into the melted chocolate, coating about 1/4 inch up the sides while twisting to cover evenly. Place them back on the baking sheet to allow the chocolate to set.
Notes
- Skinned pistachios yield a brighter green color and a prettier final appearance but are optional if time is limited.
- If using dried coconut flakes, rehydrating is important to achieve the chewy texture of fresh coconut.
- Rosewater adds a distinctive floral note but can be substituted with orange flower water or vanilla extract.
- Be careful not to over-process pistachios; you want fine crumbs, not a paste.
- Do not try to move the macaroons before they cool to prevent breaking.
- Adjust chocolate quantity if you prefer a thicker or lighter coating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
