Pistachio Coconut Macaroons Recipe
If you love the delightful combination of nutty crunch and tropical sweetness, then you’re going to fall head over heels for these Pistachio Coconut Macaroons. This recipe brings together vibrant green pistachios and luscious shredded coconut to create tender, chewy treats that are elevated with a fragrant hint of rosewater and a smooth dark chocolate dip. They’re wonderfully simple yet exotic, perfect for impressing guests or indulging yourself with a sweet snack that feels both luxurious and comforting.
Ingredients You’ll Need
These ingredients might look straightforward, but each one plays a vital role in crafting the perfect Pistachio Coconut Macaroons—building layers of texture, flavor, and even color that make this dessert truly special.
- 1 1/2 cups shredded unsweetened coconut flakes: Provides chewy texture and natural sweetness; rehydrating dried flakes makes them tender and moist.
- 1 1/2 cups skinned pistachio nuts: Adds a rich, nutty flavor and beautiful green hue; skinning them brightens the look.
- 1/2 cup granulated sugar: Balances the earthiness with a touch of sweetness without overpowering.
- 1 1/2 tbsp cornstarch: Helps bind the ingredients gently while keeping the texture light.
- 1 1/2 tsp rosewater (or orange flower water or vanilla extract): Infuses a subtle floral note that makes these macaroons uniquely fragrant.
- 1 egg: Adds richness and helps bind the mixture together perfectly.
- 1 egg white: Contributes additional structure and lightness for the delicate texture.
- Pinch salt: Enhances all the flavors and balances the sweetness.
- 9 oz dark chocolate: Provides a decadent, slightly bitter coating that contrasts beautifully with the sweet and nutty macaroon body.
How to Make Pistachio Coconut Macaroons
Step 1: Prepare Your Coconut and Pistachios
Start by preheating your oven to 325 degrees Fahrenheit. Whether you choose to use fresh grated coconut or dried coconut flakes, it’s important to get the texture right. For dried flakes, a quick soak in warm water softens them, and squeezing out the excess moisture keeps the mixture perfect for baking. Next, skin your pistachios for that vibrant green color and pulse them in a food processor just until crumbly, avoiding any paste-like consistency. This sets the stage for texture balance in the final bite.
Step 2: Combine All Ingredients
In a small bowl, beat the whole egg and the egg white together until smooth. To the pistachio crumbs and rehydrated coconut, add sugar, cornstarch, your chosen floral water or vanilla, the beaten eggs, and a pinch of salt. Stir gently but thoroughly with a fork, ensuring that every shred and crumb is evenly coated and mixed. This careful mixing makes sure your macaroons will hold together without being heavy or dense.
Step 3: Shape the Macaroons
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. Using a rounded tablespoon, scoop out the mixture and shape it into small mounds that resemble little haystacks. These may feel fragile at first, but trust the process—the oven will work its magic and firm them up beautifully while keeping them tender inside.
Step 4: Bake to Golden Perfection
Place your tray in the oven and bake for around 25 to 30 minutes. Keep a close eye on the bottoms turning a light golden brown—that’s your sign to pull them out. Resist the urge to move them while warm since they are delicate; once cooled on the tray, they’ll have the perfect chewy firmness that makes each bite so satisfying.
Step 5: Dip in Luscious Dark Chocolate
Melt the dark chocolate gently—whether in the microwave or using a double boiler—stirring often until smooth and glossy. Carefully hold each cooled macaroon and dip the top into the chocolate, swirling to coat roughly a quarter inch up the sides. Place them back on the baking sheet to set. This glossy chocolate topping isn’t just gorgeous, it adds a bittersweet contrast that elevates the Pistachio Coconut Macaroons to a decadent delight.
How to Serve Pistachio Coconut Macaroons
Garnishes
These macaroons shine on their own, but for an extra special touch, sprinkle a few finely chopped pistachios or a light dusting of edible rose petals over the chocolate before it sets. This adds a pop of color and that gorgeous artisanal look that makes them irresistible at parties or as a thoughtful gift.
Side Dishes
Serve your Pistachio Coconut Macaroons alongside a scoop of creamy vanilla or cardamom ice cream to complement their chewy texture. Alternatively, a fresh fruit salad featuring citrus segments works beautifully to balance the richness and bring a refreshing contrast to the palate.
Creative Ways to Present
Arrange the macaroons on a rustic wooden board with small bowls of chopped pistachios and rosewater-infused honey for dipping. Or individually wrap them in parchment tied with twine for a charming treat at gatherings or weddings. Their vibrant green hue and chocolate gloss make them a natural centerpiece on any dessert table.
Make Ahead and Storage
Storing Leftovers
Pistachio Coconut Macaroons keep beautifully when stored in an airtight container at room temperature for up to 3 days. The flavors actually meld and mellow during this time, making them taste even better as leftovers. Just keep them away from humidity to preserve their delicate texture.
Freezing
If you want to enjoy these treats later, freeze the macaroons in a single layer on a baking sheet until firm, then transfer them to an airtight container or freezer bag. They can stay fresh for up to 3 months. Thaw at room temperature before serving for that perfect chewy consistency.
Reheating
To bring back the warmth and slightly gooey charm, briefly warm your macaroons in a low oven (around 275 degrees Fahrenheit) for 5 to 7 minutes. Avoid microwaving as this can make them tough or rubbery. This gentle reheating refreshes the texture without sacrificing their delicate flavor.
FAQs
Can I use salted pistachios for these macaroons?
It’s best to use unsalted pistachios so the salt level can be controlled precisely in the recipe. Salted nuts may make the macaroons taste overly salty and throw off their delicate balance.
What if I don’t have rosewater? Can I skip it?
Absolutely! You can replace rosewater with orange flower water or a teaspoon of vanilla extract. Each option adds a lovely aromatic note that complements the pistachios and coconut without overpowering.
How do I skin pistachio nuts quickly?
To skin pistachios, blanch them briefly in boiling water for about 30 seconds, then transfer them to ice water. The skins loosen and can be rubbed off easily between your fingers or with a clean towel. This process brightens the nut color and improves appearance.
Is it okay to use fresh coconut instead of dried?
Yes, fresh grated coconut works beautifully and requires no soaking. It gives the macaroons a naturally moist texture and a fresh coconut flavor that’s truly delightful.
Can I make these macaroons vegan?
Since eggs bind the mixture and provide structure, replacing them is tricky. You might experiment with aquafaba (chickpea water) as an egg white substitute and flax or chia “eggs” for binding, but results will vary. For best texture, we recommend following the original recipe.
Final Thoughts
These Pistachio Coconut Macaroons are truly one of those desserts that feel like a hug in cookie form—sweet, slightly nutty, and perfectly chewy with that irresistible chocolate finish. Whether you’re baking for a crowd or treating yourself to a cozy afternoon pick-me-up, they never fail to impress and delight. So pull out that mixing bowl and give this recipe a whirl—you’ll be thanking yourself with every decadent bite!
Pistachio Coconut Macaroons Recipe
- Total Time: 50 minutes
- Yield: Approximately 20 macaroons 1x
- Diet: Vegetarian
Description
Delight in these Pistachio Coconut Macaroons, a beautifully textured treat combining the nutty crunch of pistachios with the tropical flavor of coconut. Lightly sweetened and enhanced with fragrant rosewater, these macaroons are topped with a rich dark chocolate coating for an elegant finish.
Ingredients
Main Ingredients
- 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
Chocolate Coating
- 9 oz dark chocolate
Instructions
- Prepare Coconut: If using dried coconut flakes, soak them in warm water for 5 minutes then drain and squeeze out excess liquid thoroughly. Fresh coconut requires no preparation.
- Process Pistachios: Skin pistachio nuts if desired for better color, then pulse them in a food processor until finely crumbed but not pasty.
- Mix Ingredients: In a small bowl, beat the egg and egg white. Combine the pistachio crumbs, rehydrated coconut, sugar, cornstarch, rosewater, beaten eggs, and salt. Stir well to evenly mix all components.
- Form Macaroons: Line a baking sheet with parchment paper. Using a rounded tablespoon, form the mixture into small mounds shaped like haystacks and place them spaced apart on the sheet.
- Bake: Bake the macaroons at 325°F (163°C) for 25-30 minutes until the base is lightly golden. Remove and allow them to cool on the baking sheet without moving to prevent breakage.
- Melt Chocolate: Gently melt the dark chocolate using a microwave at 50% power in increments or a double boiler until smooth.
- Dip Macaroons: Hold each macaroon by the top and dip into the melted chocolate, coating about 1/4 inch up the sides. Return to the baking sheet to set.
Notes
- Skinning pistachios enhances the appearance but is optional.
- Rehydrating dried coconut improves texture and moisture.
- Use rosewater for authentic floral notes or substitute with orange flower water or vanilla extract.
- Handle macaroons carefully after baking as they are delicate until fully cooled.
- Dark chocolate adds a sophisticated flavor complementing the sweet and nutty base.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 macaroon (approx. 30g)
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 25 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: pistachio macaroons, coconut macaroons, nutty desserts, dark chocolate dessert, Middle Eastern sweets
