Name: Pistachio Coconut Macaroons
Prep time: 10 min
Cook time: PT-485734H52M5S
Total time: 30 min
Cuisine: American
Ingredients: 2 cups shredded sweetened coconut; ½ cup shelled pistachios, finely chopped; 2 large egg whites; ⅓ cup granulated sugar; 1 tsp vanilla extract; ¼ tsp almond extract; ¼ tsp salt; Optional: Melted chocolate for dipping or drizzling

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Why You’ll Love This Recipe

Pistachio Coconut Macaroons are a delicious combination of two beloved ingredients—pistachios and coconut. The subtle saltiness of the pistachios pairs perfectly with the sweet coconut, making for a uniquely flavorful treat. The macaroons are chewy on the inside and crisp on the outside, creating the perfect texture contrast. With just a few simple ingredients, these cookies are easy to prepare and are perfect for gifting or enjoying on your own. They’re also naturally gluten-free, making them a great option for those with dietary restrictions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups shredded sweetened coconut
1/2 cup shelled pistachios, finely chopped
2 large egg whites
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
Optional: Melted chocolate for dipping or drizzling

Directions

Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the shredded coconut, chopped pistachios, sugar, salt, and extracts (vanilla and almond).
In a separate bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until stiff peaks form (about 2-3 minutes).
Gently fold the egg whites into the coconut and pistachio mixture. Be careful not to deflate the egg whites—fold them in slowly to keep the batter light and airy.
Using a spoon or your hands, scoop out small portions of the mixture and form them into little mounds, about 1-2 tablespoons each, and place them onto the prepared baking sheet.
Bake the macaroons in the preheated oven for 18-22 minutes, or until the edges are golden brown and the macaroons are set. Keep an eye on them to avoid overbaking.
Once baked, remove from the oven and allow the macaroons to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
(Optional) If desired, melt some chocolate in the microwave and dip the bottoms of the cooled macaroons in the chocolate or drizzle the chocolate over the tops for an extra indulgent touch.
Allow the chocolate to set before serving or storing.

Servings and timing

This recipe makes about 18-20 macaroons, depending on the size. Preparation time is about 10 minutes, with a baking time of 18-22 minutes.

Variations

Add More Nuts: If you love nuts, try adding a variety of nuts such as almonds or cashews in place of or in addition to the pistachios.
Chocolate Coating: For an extra indulgent treat, dip the macaroons in dark, milk, or white chocolate after baking. It adds a rich flavor that pairs wonderfully with the coconut and pistachio.
Flavor Twist: Experiment with different extracts like hazelnut or pistachio extract for a deeper flavor profile.

Storage/reheating

Store any leftover Pistachio Coconut Macaroons in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. To freeze, place the macaroons in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe container or bag.

FAQs

1. Can I use unsweetened coconut instead of sweetened?

While you can use unsweetened coconut, the macaroons will be less sweet. If you do use unsweetened coconut, you might want to add a bit more sugar to balance the flavors.

2. Can I make these macaroons without pistachios?

Yes, if you don’t have pistachios, you can substitute them with other nuts like almonds, walnuts, or cashews. You can also make a purely coconut version by omitting the nuts altogether.

3. Can I make these macaroons ahead of time?

Yes, these macaroons can be made ahead of time. Store them in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.

4. Can I use egg substitute for the egg whites?

Yes, you can use an egg replacer for the egg whites if you’re looking for a vegan or egg-free option. However, the texture and consistency may be slightly different.

5. Can I add chocolate chips to the macaroon batter?

Yes, you can mix in chocolate chips with the coconut and pistachios for a chocolatey twist. Just be sure to fold them in gently so as not to deflate the egg whites.

6. Do I need to refrigerate the macaroons after baking?

No, these macaroons do not need to be refrigerated. Just store them in an airtight container at room temperature.

7. How can I make the macaroons more crisp?

To make the macaroons crispier, bake them a little longer, keeping an eye on the edges to ensure they don’t burn. You can also store them uncovered for a day or two to allow them to dry out and become crisper.

8. Can I freeze the macaroons?

Yes, you can freeze Pistachio Coconut Macaroons. Place them on a baking sheet in a single layer to freeze them first, then transfer to a freezer-safe container or bag once frozen.

9. How do I know when the macaroons are done baking?

The macaroons are done when the edges turn golden brown and the macaroons are firm to the touch. If they are too soft or sticky, they may need a few more minutes in the oven.

10. Can I make these macaroons gluten-free?

Yes, this recipe is naturally gluten-free since it doesn’t use any flour. Just be sure to check that the ingredients you use (like the coconut and chocolate) are certified gluten-free if you have dietary restrictions.

Conclusion

Pistachio Coconut Macaroons are a perfect balance of rich, buttery coconut and the distinctive, nutty flavor of pistachios. These chewy, melt-in-your-mouth treats are simple to make yet full of flavor, making them an ideal addition to any dessert platter. Whether you’re celebrating the holidays or enjoying a sweet treat any time of year, these macaroons are sure to impress!