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Effortless Pistachio Coconut Macaroons

Featured in: Sweet Treats for Every Occasion

Dig into rich pistachio and sweet coconut mixed with subtle flower flavor in these chewy little bites. They're crisp around the edges, gooey in the middle, and finished off with a dip in melty chocolate. They look impressive but come together in no time. Enjoy them for parties or wrap them up as a thoughtful gift.
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By Chloe Chloe
Updated on Thu, 05 Jun 2025 15:09:11 GMT
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Pistachio Coconut Macaroons | cookitdelish.com

Soft coconut treats get a fun upgrade with crunchy pistachios and a gentle hint of rosewater. These bite-sized snacks blend sweet coconut with a rich, nutty flavor, making them really stand out from the usual batch. Bits of bright green pistachio in chewy coconut aren't just pretty—they add a nice crunch too. Dunk them in dark chocolate and you've got a classy little dessert that's great for sharing at any get-together.

This idea popped up while I was knee-deep in holiday baking and craving something other than sugar cookies. The kitchen smelled amazing—just coconut and toasted nuts everywhere. A neighbor, who swears off coconut desserts, tried one, asked me straight away how to make them, and now serves them at practically every big family dinner.

Tasty Ingredients

  • Eggs: They hold everything together nicely so your mix doesn't fall apart.
  • Rosewater: Just a splash adds a gentle floral taste that's different and fun.
  • Dark chocolate: Makes the sweet treat richer with a little bitterness on the finish.
  • Cornstarch: Stops the cookies from getting tough and keeps the texture soft.
  • Granulated sugar: Sweetens up the coconut and cancels out any nutty bitterness.
  • Finely chopped pistachios: Adds both taste and a pretty green bit throughout every bite.
  • Unsweetened coconut flakes: Gives you chewy, tender cookies without being too sugary.

Dreamy Macaroon Process

Baking Time:
Bake for 25 to 30 minutes until you see the edges turn just golden. Let them cool off before moving.
Molding Dough:
Scoop up spoonfuls of dough, shaping each into a mound, and set them on your lined pan.
Mix Together:
Lightly whisk eggs till foamy. Stir in coconut, pistachios, rosewater, cornstarch, a pinch of salt, and sugar until fully combined.
Pistachio Prep:
Chop your pistachios in a food processor, pulsing to keep some tiny bits for crunch.
Heat the Oven:
Fire up the oven to 325°F and put your rack in the middle so cookies bake evenly.
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Easy Pistachio Coconut Macaroons | cookitdelish.com

Sweet Companions

Pairing these with a cup of straight black tea makes for a grown-up snack break. A handful of fresh berries on the side turns them into a light, crowd-pleasing dessert. Or go even more fun and serve with vanilla ice cream—the cold and creamy next to chewy coconut is just so good.

Twist Ideas

Want traditional vibes? Use almonds instead of pistachios and swap in almond extract for the rosewater. For a less sugary version, lower the sugar a bit and drizzle a bit of honey to keep things sweet. Those who love white chocolate will find it dips just as well for a different finishing touch.

Keep Them Fresh

Stick your macaroons in a sealed box in the fridge, using parchment if you’re stacking them. They're good for a week this way. If you want to save them for longer, pop each into a freezer bag and stash in the freezer for up to three months. Just let them thaw in the fridge before devouring.

Delicious Pistachio Coconut Macaroons Pin it
Delicious Pistachio Coconut Macaroons | cookitdelish.com

Frequently Asked Questions

→ Is it okay to keep pistachio skins on?
Leaving them on won't hurt the taste, but peeling them makes your treats greener. If you care about the look, take off the skins.
→ Can I swap out rosewater?
For sure, go with vanilla extract or orange flower water instead. Each gives your treats its own little twist.
→ Why did mine crumble apart?
Wait until your treats are fully cool before moving them. They're fragile when hot, but get sturdier once they've cooled.
→ Can I prepare these beforehand?
Definitely. Pop them in a sealed container for up to a week, or freeze them if you want them to last months.
→ Could I use another nut here?
Absolutely. Swap in hazelnuts or blanched almonds for a change. They taste awesome too.

Effortless Pistachio Coconut Macaroons

Crunchy coconut and pistachios with a hint of floral, dipped in dark chocolate. These treats look fancy but are a cinch to make at home.

Prep Time
25 Minutes
Cook Time
30 Minutes
Total Time
55 Minutes
By Chloe: Chloe

Category: Desserts

Difficulty: Intermediate

Cuisine: Inspired by Middle Eastern Flavors

Yield: 24 Servings (Two dozen macaroons)

Dietary: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 1 1/2 cups of unsweetened shredded coconut
02 1/2 cup white sugar
03 1 1/2 teaspoons of rosewater (or swap with orange blossom water or vanilla)
04 1 1/2 tablespoons of cornstarch
05 1 1/2 cups pistachios, peeled

→ Egg Mix

06 1 whole egg
07 A pinch of salt
08 1 egg white

→ Chocolate Layer

09 9 oz of dark chocolate

Instructions

Step 01

Set your oven to 325°F. If you're using dried coconut, soak it in warm water for five minutes, then drain it completely and press out all the water with your hands. Fresh coconut? You're good to skip this step.

Step 02

Toss the peeled pistachios into your food processor and give them a few quick pulses until they're crumbly, but stop before they become a paste. Aim for bits, not butter.

Step 03

Whisk the egg white and whole egg together in a small bowl. In another larger bowl, mix the prepared coconut, crushed pistachios, sugar, chosen flavoring (like rosewater), cornstarch, salt, and the whisked eggs. Stir everything well with a fork so it’s evenly blended.

Step 04

Cover a baking tray with a silicone mat or parchment paper. Scoop the dough into tablespoon-sized clumps and shape them into haystacks on the tray. Don’t stress if they feel a bit crumbly—they’ll hold together after baking.

Step 05

Pop them into the oven and bake for 25-30 minutes until their bottoms are faintly golden. Let them cool completely on the tray—they're fragile while warm, so don’t move them right away.

Step 06

Melt your dark chocolate using a double boiler or zap it in the microwave, stirring every few seconds on medium heat. Take the cool macaroons, dip them about 1/4-inch deep in the chocolate, and twist gently. Lay them back on the tray and leave until the chocolate hardens.

Notes

  1. Peeling pistachios gives a brighter green finish, but you can skip it if you're short on time.
  2. Raw, not roasted, pistachios keep things moist and vibrant.
  3. Grating a bit of orange zest into the chocolate adds a citrusy twist.
  4. Potato starch can step in for cornstarch if needed.
  5. A drop or two of green food coloring adds a bolder look.
  6. Hazelnuts or almonds, peeled, are great alternatives to pistachios.

Tools You'll Need

  • A food processor
  • One baking tray
  • Silicone mat or parchment sheet
  • Mixing bowls in various sizes
  • Microwave-safe bowl or double boiler for melting chocolate

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has tree nuts (pistachios)
  • Contains egg products
  • Could contain dairy depending on the chocolate.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 145
  • Total Fat: 10 g
  • Total Carbohydrate: 12 g
  • Protein: 3 g