Pistachio Coconut Macaroons Chocolate (Print Version)

# 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 tbsp cornstarch (or potato starch)
05 - 1 1/2 tsp rosewater (or orange flower water or vanilla extract)
06 - 1 egg
07 - 1 egg white
08 - Pinch salt
09 - 9 oz dark chocolate

# Instructions:

01 - If using dried coconut flakes, rehydrate by adding warm water to a bowl with the coconut, soaking for 5 minutes, then draining and squeezing out excess liquid. If using fresh coconut, skip this step.
02 - For brighter color, skin the pistachios if desired. Place pistachios into a food processor and pulse until the mixture resembles fine crumbs, being careful not to over-process into a paste.
03 - Beat the egg and egg white together in a small bowl. In a mixing bowl, combine the processed pistachios, rehydrated coconut (if applicable), sugar, cornstarch (or potato starch), rosewater (or alternative), beaten egg mixture, and salt. Stir well to evenly incorporate ingredients.
04 - Line a baking sheet with parchment paper or a silpat. Scoop and shape rounded tablespoonfuls of the mixture into haystack-like mounds and space evenly on the baking sheet.
05 - Preheat oven to 325°F. Bake for 25 to 30 minutes until the bases turn light golden brown. Remove from the oven and allow to cool completely on the baking sheet before handling.
06 - Melt 9 oz dark chocolate in a microwave at 50% power or in a double boiler. Stir periodically until smooth. For the microwave, heat in 1-minute intervals followed by 15-second bursts, stirring each time.
07 - Hold each macaroon by the top and dip it into the melted chocolate, coating about 1/4 inch of the sides. Place back on the baking sheet and allow the chocolate to set before serving.

# Notes:

01 - Using raw pistachios helps maintain color and moisture for better consistency.
02 - Orange flower water is a great substitute for rosewater.
03 - Potato starch can replace cornstarch without impacting the texture.
04 - If a greener color is desired, add a few drops of food coloring.
05 - Almonds or hazelnuts can replace pistachios if preferred.

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