Pistachio Coconut Macaroons (Print Version)

# 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:

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.
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.
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.
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.
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.
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:

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

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