Pistachio Coconut Macaroons Chocolate

These pistachio coconut macaroons come out deliciously chewy with a tender bite and a beautiful aroma from rosewater The pairing of dark chocolate brings them over the top and makes every holiday cookie tray look more festive They are my favorite sweet gift to bring to a winter party and there is never a single one left behind

My kids love pressing the tops of the unbaked macaroons into playful haystack shapes and watching them go from delicate to golden and set in the oven This recipe is so reliable and always a crowd pleaser when we visit friends

Ingredients

• Shredded unsweetened coconut flakes: Look for fine cut and fresh smelling coconut Choose dried coconut if fresh is not available but always check for freshness by scent
• Raw pistachio nuts: Shelled and unsalted pistachios give the best color and taste For extra green macaroons use skinned pistachios
• Granulated sugar: Classic sweetness and structure helps bring all the other flavors together
• Cornstarch or potato starch: A small amount keeps the texture soft and helps the cookies hold their shape Choose a powder with no lumps
• Rosewater orange flower water or vanilla extract: These liquids add signature aroma and delicate floral undertones Use pure extract or food grade flower water for best results
• Egg: One whole egg brings richness and acts as a binder for the dough
• Egg white: An extra egg white helps lighten and lift the texture and gives these macaroons their irresistible chew
• Salt: Just a pinch wakes up all the flavors
• Dark chocolate: Good quality dark chocolate with a minimum 60 percent cocoa for dipping Use bars or chips that melt smooth

Tips for selecting quality

Always check for freshness and good color on both nuts and coconut If possible buy from a store with good turnover and store leftovers in airtight containers

Step by Step Instructions

Prepare the Coconut:

If you are using dried coconut pour it into a bowl and cover with warm water Let it soak for five minutes then drain Squeeze out all excess liquid with your hands so the coconut is just moist and not dripping If using fresh coconut skip soaking

Process the Pistachios:

Place the raw skinned pistachios in a food processor Pulse them until you have fine crumbles resembling coarse crumbs Do not over process or they will turn into nut butter

Beat Eggs:

In a small bowl vigorously beat together one egg plus one egg white until they are well blended and slightly frothy

Combine the Base:

In a large bowl add the moist coconut processed pistachios sugar starch your chosen flavoring the beaten eggs and a pinch of salt Mix thoroughly with a fork until the ingredients are evenly combined and there are no pockets of dry coconut

Shape the Macaroons:

Line a baking sheet with parchment or a silicone mat Use a rounded tablespoon to scoop mounds of the mixture onto the sheet Shape into neat rounded haystacks They will feel fragile but hold together as they bake

Bake:

Slide the baking sheet into a 325 degree F oven and bake for twenty five to thirty minutes Watch for the bottoms and edges to turn just lightly golden brown Remove from oven and let cool on the baking sheet until fully set Do not move them while hot as they are very delicate

Melt and Dip in Chocolate:

Break up the dark chocolate and melt it gently in the microwave in short bursts or use a double boiler Stir until completely smooth Dip the tops of each macaroon about a quarter inch into the chocolate and twist for a nice coating Place back on the sheet to set

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Pistachios are the star for me I love the bright green flecks they bring and their soft flavor is subtle and sophisticated My mom always added a few drops of rosewater to her holiday sweets and the scent instantly brings me back to those cozy baking afternoons

Storage Tips

Store macaroons in a single layer in an airtight container so they stay soft and fresh for up to five days If stacking is needed separate layers with parchment paper These cookies also freeze beautifully Just let them thaw at room temperature before serving

Ingredient Substitutions

Swap in potato starch for cornstarch if you like For a different nutty twist use skinned almonds or hazelnuts instead of pistachios For even more color add a drop or two of green food coloring If you want to play with flavors try orange flower water or a sprinkle of orange zest in the chocolate

Serving Suggestions

Pistachio coconut macaroons look stunning on a dessert tray with other holiday cookies Try pairing them with simple shortbread or gingerbread for a contrast of textures They make perfect homemade gifts tied in little bags or boxes

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Cultural and Historical Context

Macaroons have roots in European Jewish baking where coconut was used to create flourless sweets for Passover The addition of pistachios and rosewater gives this version a Middle Eastern twist making them both festive and fragrant

Frequently Asked Questions

→ Can I use fresh coconut instead of dried?

Yes, both fresh and dried coconut work well. If using dried coconut, rehydrate it first by soaking in warm water for a few minutes and then draining.

→ Is rosewater necessary for flavor?

Rosewater adds a fragrant touch, but you can substitute with orange blossom water or vanilla extract for a different aromatic profile.

→ Do I need to skin the pistachios?

Skinning pistachios gives a brighter green color, but it’s not required. Raw pistachios provide better texture and moisture.

→ What can I use instead of cornstarch?

Potato starch is a great alternative if you don't have cornstarch on hand. Both help achieve the right texture.

→ How do I dip the macaroons in chocolate?

Once the cookies are cool, melt dark chocolate and dip the tops or bottoms, letting the excess drip before placing them back to set.