Why You’ll Love Pistachio Coconut Macaroons – Soft & Chewy Recipe
This recipe creates macaroons that are:
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Soft and chewy with a rich coconut base
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Infused with the unique flavor of pistachios and rosewater
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Great for gifting or festive occasions
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Dipped in dark chocolate for an extra touch of decadence
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 for dipping
Directions
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Preheat your oven to 325°F (165°C). If using dried coconut, rehydrate it by covering it with warm water for about 5 minutes. Drain well and squeeze out excess liquid.
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(Optional) Skin the pistachios for a brighter green color. Pulse the pistachios in a food processor until finely crumbled but not pasty.
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In a bowl, beat the egg and egg white together. Add the coconut, pistachio crumbs, sugar, cornstarch, rosewater (or chosen extract), and a pinch of salt. Mix thoroughly to combine.
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Line a baking sheet with parchment paper. Scoop rounded tablespoons of the mixture onto the sheet, spacing them evenly.
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Bake for 25–30 minutes or until the bases are lightly golden. Remove from the oven and allow to cool on the baking sheet.
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Melt the dark chocolate. Dip the tops of the cooled macaroons into the chocolate or drizzle it over the top. Let the chocolate set before serving.
Servings and timing
Servings: About 20 macaroons
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: Approximately 40 minutes
Variations
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Swap rosewater for orange blossom water or vanilla extract for different flavor notes.
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Use coarsely chopped pistachios instead of finely ground for added texture.
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Drizzle with white chocolate instead of dark for a sweeter variation.
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Add lemon or orange zest to the chocolate coating for a citrusy kick.
Storage/Reheating
Store the macaroons in an airtight container in the refrigerator for optimal freshness. Bring them to room temperature before serving. Avoid topping with sea salt if storing for long periods, as moisture can cause it to dissolve. These macaroons also freeze well—store them in a sealed container and thaw in the refrigerator before enjoying.
FAQs
What type of coconut is best for these macaroons?
Unsweetened shredded coconut is ideal. If using dried flakes, rehydrate them briefly in warm water to achieve a soft texture.
Do I have to skin the pistachios?
No, but skinned pistachios give a brighter green color, which makes the macaroons more visually appealing.
Can I make these gluten-free?
Yes, this recipe is naturally gluten-free as it contains no wheat-based ingredients.
Can I substitute rosewater?
Yes, you can use orange blossom water or vanilla extract as alternatives to rosewater.
How do I melt the chocolate for dipping?
Use a microwave on low power in short intervals or melt gently using a double boiler on the stove.
How long do macaroons last?
They stay fresh in the fridge for up to a week when stored in an airtight container.
Can I make them ahead of time?
Absolutely. You can prepare and bake them a day in advance and store them chilled until ready to serve.
What if I don’t have cornstarch?
Potato starch can be used as a substitute to help bind the ingredients together.
Can I omit the chocolate?
Yes, the macaroons are still delicious without the chocolate drizzle or dip.
Can I freeze these macaroons?
Yes, they freeze very well. Store in a sealed container and thaw in the refrigerator before serving.
Conclusion
These soft and chewy pistachio coconut macaroons are a luxurious treat with layers of flavor and texture. The combination of pistachios, coconut, floral essence, and dark chocolate makes them a memorable sweet for any occasion. Whether you serve them during the holidays or as an everyday indulgence, they’re sure to impress.
Pistachio Coconut Macaroons – Soft & Chewy
- Total Time: 35 minutes
- Yield: 20-24 macaroons
- Diet: Gluten Free
Description
These soft and chewy pistachio coconut macaroons are made with sweetened condensed milk, shredded coconut, and chopped pistachios. They are naturally gluten-free and perfect for the holidays or any time you crave a sweet, nutty treat.
Ingredients
- 2/3 cup sweetened condensed milk
- 1 egg white
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 3 1/2 cups sweetened shredded coconut
- 3/4 cup unsalted shelled pistachios, chopped
- Optional: melted dark chocolate for dipping or drizzling
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the sweetened condensed milk, egg white, vanilla extract, and salt until well combined.
- Stir in the shredded coconut and chopped pistachios until the mixture is evenly combined.
- Using a cookie scoop or spoon, form tablespoon-sized mounds and place them on the prepared baking sheet, spacing them slightly apart.
- Bake for 20 to 25 minutes, or until the edges are golden brown.
- Allow the macaroons to cool completely on the baking sheet.
- If desired, dip the bottoms of the macaroons in melted dark chocolate or drizzle chocolate over the tops. Let the chocolate set before serving or storing.
Notes
- Store in an airtight container at room temperature for up to a week.
- You can use roasted or raw pistachios, depending on your preference.
- Unsweetened coconut can be used for a less sweet version.
- They freeze well; just thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 10g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
