Description

These Pistachio Coconut Macaroons offer a delightful combination of sweet, chewy coconut and the subtle, earthy notes of pistachio. Each macaroon is baked to a tender, golden perfection with a slightly crisp exterior, then generously dipped in rich dark chocolate and finished with an elegant chocolate drizzle. The vibrant green hue from the pistachios adds a visual appeal to this classic treat.

Ingredients

Scale

2 cups (180g) sweetened shredded coconut
1/2 cup (60g) finely ground pistachios (shelled, unsalted)
1/2 teaspoon pistachio extract (optional, for enhanced flavor)
1/4 teaspoon salt
1 (14-ounce) can (397g) sweetened condensed milk
2 large egg whites, at room temperature
1 teaspoon vanilla extract
6 ounces (170g) dark chocolate, chopped
1 teaspoon coconut oil (optional, for melting chocolate)

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Instructions

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a large bowl, combine the shredded coconut, finely ground pistachios, pistachio extract (if using), and salt. Stir until well combined.
Add the sweetened condensed milk and vanilla extract to the coconut mixture. Mix thoroughly until all ingredients are evenly moistened.
In a separate clean bowl, whisk the egg whites until soft peaks form. Gently fold the whisked egg whites into the coconut mixture until just combined, being careful not to deflate the egg whites too much.
Using a small cookie scoop or two spoons, drop rounded mounds of the mixture onto the prepared baking sheet, leaving about 1 inch between each macaroon.
Bake for 18-22 minutes, or until the macaroons are golden brown around the edges and set.
Remove from the oven and let cool completely on the baking sheet before handling.
Once cooled, melt the dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring until smooth, or over a double boiler. If desired, stir in the coconut oil for a smoother consistency.
Dip the bottom of each cooled macaroon into the melted chocolate, allowing any excess to drip off. Place them back on the parchment-lined baking sheet.
Drizzle any remaining melted chocolate over the tops of the macaroons for decoration.
Allow the chocolate to set completely at room temperature or in the refrigerator for about 15-20 minutes before serving.

Notes

Ensure egg whites are at room temperature for optimal whisking volume.

Do not overmix the batter after adding egg whites to maintain a light texture.

For best results, use good quality dark chocolate for dipping and drizzling.

Store macaroons in an airtight container at room temperature for up to 5 days.

Prep Time: 20 minutes
Cook Time: 20 minutes

Nutrition

Calories: 180 kcal
Fat: 11g
Carbohydrates: 20g
Protein: 3g