Description
These Pistachio Coconut Macaroons are soft, chewy, and full of nutty flavor with a hint of citrus. Made with shredded coconut, ground pistachios, and a touch of orange zest, they are naturally gluten-free and make the perfect treat for the holidays or any time you want a quick and delicious cookie.
Ingredients
- 2 large egg whites
- 100 g powdered sugar (3/4 cup)
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp orange zest
- 150 g shredded unsweetened coconut (2 cups)
- 50 g ground pistachios (1/2 cup)
- Whole pistachios for topping (optional)
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk the egg whites until frothy using a hand whisk.
- Add powdered sugar, salt, vanilla extract, and orange zest. Mix until well combined.
- Stir in the shredded coconut and ground pistachios until everything is evenly mixed.
- Use a cookie scoop or your hands to form small balls or mounds of the mixture and place them on the prepared baking sheet.
- Optionally, press a whole pistachio into the top of each macaroon.
- Bake for about 15 to 18 minutes or until the edges are lightly golden.
- Allow the macaroons to cool completely on the baking sheet before serving or storing.
Notes
- Ensure egg whites are just frothy, not whipped to soft peaks.
- You can grind pistachios in a food processor if you don’t have ground pistachios.
- Store in an airtight container for up to a week.
- These cookies freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 macaroon
- Calories: 100
- Sugar: 8g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
