Why You’ll Love Pistachio Coconut Macaroons — Soft & ChewyRecipe

The combination of coconut and pistachios brings a rich, nutty, slightly exotic flavor.
The texture is both chewy and tender — soft inside, slightly crisp on the outside.
It’s relatively simple to make with basic ingredients, yet yields an elegant dessert.
The optional chocolate dip elevates them, making them suitable for gifting or holiday platters.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shredded unsweetened coconut
skinned pistachio nuts
granulated sugar
cornstarch (or potato starch)
rosewater (or orange blossom water, or vanilla extract)
egg plus extra egg white
a pinch of salt
dark chocolate (for dipping / drizzling)

Directions

Preheat the oven to 325 °F (about 165 °C).
If using dried coconut flakes, rehydrate them: place the flakes in a bowl, cover with warm water (or coconut milk), let soak for about 5 minutes, then drain and squeeze out excess liquid firmly. If using fresh coconut, skip this step.
(Optional) Skin the pistachios for a brighter green color. Place the pistachios in a food processor and pulse until finely ground, being careful not to over-process into a paste.
In a small bowl, beat together the egg and egg white.
In a larger bowl, combine the rehydrated coconut, ground pistachios, sugar, cornstarch, rosewater (or chosen flavoring), beaten eggs, and salt. Mix until fully combined.
Line a baking sheet with parchment paper or a silicone baking mat. Scoop out rounded tablespoonfuls of the mixture and form small mounds.
Bake for 25 to 30 minutes, or until the bottoms are golden brown. The centers should remain soft.
Let the macaroons cool completely on the baking sheet; they will firm up as they cool.
If desired, melt dark chocolate and dip the cooled macaroons or drizzle the chocolate over the top. Allow to set before serving.

Servings and timing

Makes about 20 macaroons
Prep time: approximately 15 minutes
Bake time: approximately 25 minutes
Total time: around 40 minutes

Variations

Use orange blossom water or vanilla extract instead of rosewater for a different flavor profile.
Substitute hazelnuts or almonds for pistachios if desired.
Add a drop or two of green food coloring for a more vibrant hue.
Incorporate a bit of orange or lemon zest for a citrusy twist.
For a nut-free version, omit pistachios and increase the coconut slightly.

Storage/Reheating

Store cooled macaroons in an airtight container at room temperature or in the refrigerator. They’ll keep well for several days. If refrigerated, let them come to room temperature before serving. For longer storage, freeze in an airtight container and thaw at room temperature before enjoying.

FAQs

What if I only have sweetened coconut flakes?

You can use sweetened coconut flakes, but reduce the sugar in the recipe to prevent the macaroons from becoming overly sweet.

Can I skip the pistachios and still make macaroons?

Yes, omitting pistachios will give you a classic coconut macaroon with a different texture and flavor, but still delicious.

What can I use instead of rosewater?

Orange blossom water or vanilla extract both make excellent substitutes for rosewater.

Can I make these macaroons vegan?

Possibly — you could try using aquafaba (chickpea brine) in place of the egg, though results may vary and texture adjustments might be needed.

Why are my macaroons dry after baking?

They may have been overbaked. Bake just until the bottoms are golden and allow them to cool completely on the baking sheet to avoid drying out.

Do I need to skin the pistachios?

No, but skinned pistachios give the cookies a brighter green color and a more refined appearance.

How do I rehydrate shredded coconut properly?

Soak the coconut in warm water (or coconut milk) for 5 minutes, then drain and squeeze out excess moisture before using.

Can I add chocolate directly to the dough instead of dipping them later?

You can mix in chocolate chips, but it may change the consistency and make shaping the cookies a bit more difficult.

Will they freeze well?

Yes, these macaroons freeze well. Once cooled and set, store them in an airtight container and thaw at room temperature before serving.

Are these macaroons gluten-free?

Yes, this recipe is naturally gluten-free as it contains no flour. Just make sure all ingredients used are certified gluten-free.

Conclusion

These pistachio coconut macaroons are a deliciously chewy and flavorful treat that’s both simple and sophisticated. Whether you’re baking for the holidays, a special occasion, or just want a sweet snack with a unique twist, these cookies are sure to impress. Enjoy every bite of their nutty, coconut-rich goodness.