Festive Pistachio Coconut Macaroons 🎄
These delightful Pistachio Coconut Macaroons are the perfect festive treat! With a vibrant green hue from pistachios and a hint of rosewater, they're sure to bring holiday cheer. Dip them in dark chocolate for an extra touch of indulgence.
Equipment
- Baking Sheet
- Parchment Paper or Silicone Mat
- Food Processor
- Bowl
- Microwave or Double Boiler
Ingredients
Macaroon Ingredients
- 1.5 cups shredded unsweetened coconut flakes
- 1.5 cups raw pistachio nuts skinned for brighter color, optional
- 0.5 cup granulated sugar adjust to your sweetness preference for a healthier option
- 1.5 tablespoons cornstarch or potato starch
- 1.5 teaspoons rosewater or orange flower water, or vanilla extract
- 1 large egg
- 1 large egg white
- 1 pinch salt
For Dipping
- 9 ounces dark chocolate for dipping
Instructions
- Get Ready: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat. This simple step ensures easy cleanup!
- Prep Coconut: If using dried unsweetened coconut, place it in a bowl and cover completely with warm water (or warm coconut milk for extra flavor!). Let it soak for 5 minutes, then firmly squeeze out all excess liquid. If you're using fresh grated coconut, you can skip this rehydration step.
- Prepare Pistachios: For a truly vibrant green color, you can choose to skin your raw pistachios, though it's totally optional and doesn't affect the taste. Place the prepared pistachios into a food processor and pulse for a few seconds until they form fine crumbs. Be careful not to over-process them into a paste – you're aiming for a lovely crumbly texture.
- Mix Wet Ingredients: In a small bowl, lightly beat the whole egg and egg white together until just combined.
- Combine Everything: In a large bowl, add the rehydrated coconut, pistachio crumbs, sugar, cornstarch (or potato starch), rosewater (or your chosen flavoring), the beaten egg mixture, and salt. Stir everything thoroughly with a fork until all ingredients are well combined and evenly distributed.
- Shape Macaroons: Scoop rounded tablespoonfuls of the coconut-pistachio mixture onto your lined baking sheet, spacing them out evenly. Gently shape them into rounded, haystack-like mounds. Don't worry if they feel a bit loose at first; they'll firm up beautifully during baking.
- Bake to Perfection: Place the macaroons in the preheated oven and bake for 25 to 30 minutes, or until their bases turn a lovely light golden brown. Keep a close eye on them to prevent overbaking, which can make them dry.
- Cool Down: Carefully remove the baking sheet from the oven and let the macaroons cool completely on the sheet. They are very delicate when warm but will firm up nicely as they cool.
- Chocolate Finish (Optional): Melt the dark chocolate. You can do this easily in a microwave (heat at 50% power for 1 minute, stir, then continue in 15-second bursts at 50% power until smooth) or using a double boiler. Once melted, gently hold each cooled macaroon by its top and dip the bottom into the chocolate, coating about ¼ inch up the sides. Place them back on the baking sheet to set.
Notes
Healthy Tip: For an extra delicious touch, consider using a high-cocoa percentage dark chocolate for added antioxidants!
Nutrition Information (per serving):
- Calories: 120 kcal
