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
