Pistachio Coconut Macaroons
Deliciously chewy Pistachio Coconut Macaroons made with shredded coconut and skinned pistachios.
Equipment
- oven
- Baking Sheet
- food processor
- mixing bowl
- Parchment paper
Ingredients
- 1 ½ cups shredded unsweetened coconut flakes see notes
- 1 ½ cups skinned pistachio nuts see notes
- ½ cup granulated sugar
- 1 ½ tablespoon cornstarch
- 1 ½ teaspoon rosewater or orange flower water or vanilla extract
- 1 large egg
- 1 large egg white
- pinch salt
- 9 oz dark chocolate
Instructions
- Preheat your oven to 325 degrees F. If using dried coconut, rehydrate it by pouring it into a bowl and covering with warm water for 5 minutes, then drain. Proceed with the recipe.
- Skin the pistachio nuts for a brighter color if desired. Process skinned pistachios until they resemble fine crumbs.
- In a bowl, beat the egg and egg white. Combine with rehydrated coconut, pistachio crumbs, sugar, cornstarch, rosewater or vanilla, and salt. Mix well.
- Line a baking sheet with parchment paper. Form the coconut mixture into mounds on the sheet.
- Bake for 25 to 30 minutes until light golden brown. Let cool on the baking sheet as they will be delicate.
- Melt dark chocolate in the microwave or double boiler. Dip the tops of each macaroon in the chocolate. Place back on the baking sheet.
Notes
You can use potato starch instead of cornstarch. For a greener color, add food color. Substitute skinned almonds or hazelnuts if desired.
Nutrition
Serving: 1macaroonCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 16mgSodium: 45mgPotassium: 180mgFiber: 2gSugar: 9gVitamin A: 100IUCalcium: 30mgIron: 1mg
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