Pistachio Coconut Macaroons
These delightful treats combine nutty pistachios and sweet coconut bliss!
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 whole egg
- 1 large egg white
- pinch salt
- 9 oz dark chocolate
Instructions
- Preheat your oven to 325°F (163°C). If using dried coconut, soak it in warm water for 5 minutes, then drain and squeeze out excess liquid. For fresh coconut, no prep is needed.
- Skin the pistachios for a vibrant color, then pulse them in a food processor until crumbly.
- In a bowl, beat the egg and egg white, then mix in the pistachio crumbs, coconut, sugar, cornstarch, rosewater or vanilla, and salt until well combined.
- Line a baking sheet with parchment paper and form rounded tablespoonfuls of the mixture into haystack shapes.
- Bake for 25 to 30 minutes until golden brown. Let cool on the baking sheet.
- Melt the dark chocolate and dip the tops of each macaroon, then return to the baking sheet.
