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Pistachio Coconut Macaroons

Featured in: Sweet Treats That Create Memories

These Pistachio Coconut Macaroons combine the rich flavor of green pistachios with sweet coconut for a delightful twist on traditional macaroons. The recipe starts with a blend of shredded coconut and finely processed pistachios, enhanced with subtle floral notes from rosewater or orange flower water. The macaroons bake into delicate, haystack-shaped treats with a chewy interior and slight crispness on the outside. The finishing touch of melted dark chocolate adds a rich contrast to the sweet coconut-pistachio base. While they appear sophisticated, these macaroons are surprisingly simple to make, requiring just a few minutes of prep before baking. The result is an elegant treat perfect for special occasions or gifting.
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marry from tastelikemagic.com
Updated on Tue, 04 Mar 2025 01:04:45 GMT
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Pistachio Coconut Macaroons | tastelikemagic.com

Coconut macaroons take on an elegant twist with the addition of pistachios and a subtle hint of rosewater. These soft, chewy treats offer the perfect balance of nutty and sweet flavors, creating something truly special beyond ordinary cookies. The vibrant green pistachios nestled within the tender coconut creates not just a visual delight but a textural contrast that makes each bite memorable. Finished with a generous dip in rich dark chocolate, these macaroons transform into a sophisticated treat worthy of any special occasion.

I first created these during a holiday baking marathon when I wanted something different from traditional cookies. My kitchen filled with the most intoxicating aroma of toasted coconut and nuts. After one bite, my neighbor who claimed to dislike coconut desserts requested the recipe immediately and now makes them regularly for her family gatherings.

Essential Ingredients

  • Unsweetened coconut flakes: Provide the perfect texture foundation without overwhelming sweetness.
  • Finely processed pistachio nuts: Contribute a buttery richness and distinctive flavor that elevates these treats.
  • Granulated sugar: Balances the natural bitterness of pistachios while helping create those crispy golden edges.
  • Cornstarch: Acts as a binding agent that keeps these cookies tender rather than tough.
  • Rosewater: Adds a subtle floral note that transports these cookies to another dimension of flavor.
  • Eggs: Work as the perfect natural binder in this recipe, creating structure without heaviness.
  • Dark chocolate: Creates a bitter counterpoint that balances the sweetness of the cookie perfectly.

Macaroon Creation

Oven Preparation:
Preheat your oven to 325°F and position the rack in the middle for even heat distribution.
Nut Processing:
Process your pistachios carefully using short pulses in a food processor to maintain texture.
Mixing Components:
Whisk the eggs until slightly frothy, then fold in the coconut, processed pistachios, sugar, cornstarch, salt, and rosewater.
Cookie Formation:
Use a tablespoon to scoop uniform portions, shaping small mounds before placing on a parchment-lined baking sheet.
Baking Execution:
Bake for 25-30 minutes until lightly golden around the edges, then cool completely before handling.
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Easy Pistachio Coconut Macaroons | tastelikemagic.com

Sweet Pairings

Strong black tea balances the sweetness of these macaroons perfectly, creating a sophisticated afternoon treat. Consider serving alongside fresh berries for a light dessert that impresses without overwhelming. These cookies also make wonderful companions to a scoop of vanilla ice cream, where the cold creaminess contrasts beautifully with their chewy texture.

Flavor Adventures

Consider swapping pistachios for almonds and using almond extract instead of rosewater for a more traditional approach. Those avoiding added sugar can reduce the amount by a quarter and add a tablespoon of honey for natural sweetness. White chocolate makes a wonderful dipping alternative for those who prefer its milder flavor profile against the nutty coconut base.

Storage Secrets

Refrigerate macaroons in an airtight container, separating layers with parchment paper. They stay fresh for up to a week. For longer storage, freeze individually wrapped macaroons for up to three months, thawing in the refrigerator before serving.

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Frequently Asked Questions

→ Do I need to skin the pistachios?
Skinning gives a brighter green color but isn't required. For best visual results, take the extra time to remove the skins.
→ Can I substitute the rosewater?
Yes, orange flower water or vanilla extract work equally well, each providing a different but complementary flavor.
→ Why are my macaroons falling apart?
Let them cool completely on the baking sheet before moving them. They're delicate when hot but firm up as they cool.
→ Can I make these ahead of time?
Yes, they store well in an airtight container for up to 5 days, or can be frozen for up to 3 months.
→ Can I use other nuts instead of pistachios?
Yes, skinned almonds or hazelnuts can be substituted for a different but equally delicious flavor profile.

Pistachio Coconut Macaroons

These delicate macaroons blend coconut and pistachios with hints of rosewater, finished with a rich dark chocolate dip for an elegant homemade treat.

Prep Time
25 Minutes
Cook Time
30 Minutes
Total Time
55 Minutes
By: Marry

Category: Sweets & Desserts

Difficulty: Intermediate

Cuisine: Middle Eastern-Inspired

Yield: 24 Servings (2 dozen macaroons)

Dietary: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Base Ingredients

01 1 1/2 cups shredded unsweetened coconut flakes
02 1 1/2 cups skinned pistachio nuts
03 1/2 cup granulated sugar
04 1 1/2 tablespoons cornstarch
05 1 1/2 teaspoons rosewater (or orange flower water or vanilla extract)

→ Binding Agents

06 1 whole egg
07 1 egg white
08 Pinch of salt

→ Chocolate Coating

09 9 ounces dark chocolate

Instructions

Step 01

Preheat your oven to 325°F. If using dried coconut flakes, place them in a bowl and cover with warm water. Let soak for 5 minutes, then drain thoroughly and squeeze out all excess moisture with your fingers. If using fresh coconut, no preparation is needed.

Step 02

Place skinned pistachios in a food processor and pulse for a few seconds until they form fine crumbles. Be careful not to over-process - you want a crumbly texture, not a paste.

Step 03

Beat the egg and egg white together in a small bowl. In a larger bowl, combine the pistachio crumbles, prepared coconut, sugar, cornstarch, rosewater (or your chosen flavoring), beaten eggs, and salt. Mix thoroughly with a fork, ensuring all ingredients are evenly distributed.

Step 04

Line a baking sheet with parchment paper or a silicone mat. Form rounded tablespoonfuls of the mixture into haystack shapes on the baking sheet, spacing them evenly. Don't worry if they feel loose or delicate - they'll firm up during baking.

Step 05

Bake the macaroons for 25-30 minutes, until the bases turn light golden brown. Avoid overbaking as this will dry them out. Once done, allow them to cool completely on the baking sheet without moving them, as they're very delicate until cooled.

Step 06

Melt the dark chocolate either in a double boiler or microwave (if using microwave, heat at 50% power in short bursts, stirring between). Hold each cooled macaroon by its top and dip about 1/4 inch deep into the melted chocolate, twisting slightly. Return to the baking sheet and allow chocolate to set.

Notes

  1. Skinning pistachio nuts results in a brighter green color, though it's not required if you're short on time
  2. Raw pistachios work best for this recipe as they have more moisture and better color
  3. Try adding orange peel to the chocolate for an extra flavor dimension
  4. You can substitute potato starch for cornstarch
  5. For a more vibrant green color, add a few drops of food coloring
  6. Skinned almonds or hazelnuts can be used instead of pistachios for variation

Tools You'll Need

  • Food processor
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Mixing bowls
  • Double boiler or microwave-safe bowl (for melting chocolate)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains tree nuts (pistachios)
  • Contains eggs
  • May contain dairy (depending on chocolate used)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 145
  • Total Fat: 10 g
  • Total Carbohydrate: 12 g
  • Protein: 3 g