Effortless Pistachio Coconut Macaroons (Print Version)
# 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:
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.
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.
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.
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.
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.
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:
01 -
Peeling pistachios gives a brighter green finish, but you can skip it if you're short on time.
02 -
Raw, not roasted, pistachios keep things moist and vibrant.
03 -
Grating a bit of orange zest into the chocolate adds a citrusy twist.
04 -
Potato starch can step in for cornstarch if needed.
05 -
A drop or two of green food coloring adds a bolder look.
06 -
Hazelnuts or almonds, peeled, are great alternatives to pistachios.