Name: Pistachio and Coconut Macaroons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 cups unsweetened shredded coconut; 1/2 cup shelled pistachios (finely chopped); 1/2 cup sweetened condensed milk; 1/4 teaspoon salt; 1 teaspoon vanilla extract; Optional: 1/2 cup melted dark or milk chocolate for dipping

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If you’re looking for a dessert that’s easy to make, impossibly chewy, and packed with flavor, these Pistachio and Coconut Macaroons are your new best friend. With a crispy exterior, a soft and chewy center, and the perfect balance of nutty pistachios and sweet coconut, these macaroons are a treat you’ll want to make again and again.

Whether you’re baking for a holiday gathering, a cookie exchange, or just because, these macaroons are sure to impress. Plus, they’re naturally gluten-free and can easily be made dairy-free, making them a crowd-pleaser for everyone. Let’s get baking!

Why You’ll Love These Pistachio and Coconut Macaroons

These macaroons are the perfect combination of texture and flavor. The shredded coconut gives them a chewy, slightly crispy bite, while the pistachios add a rich, nutty crunch.

They’re also incredibly easy to make. With just a handful of ingredients and no fancy equipment required, you can whip up a batch in no time. Plus, they’re versatile—you can enjoy them plain, dip them in chocolate, or even sandwich them together for an extra-indulgent treat.

How to Make It

Making these Pistachio and Coconut Macaroons is a simple and satisfying process. Start by preheating your oven to 325°F (165°C) and lining a baking sheet with parchment paper. This ensures the macaroons don’t stick and makes cleanup a breeze.

In a large mixing bowl, combine unsweetened shredded coconut, finely chopped pistachios, sweetened condensed milk, a pinch of salt, and a splash of vanilla extract. Mix everything together until well combined. The dough should be sticky but hold its shape when scooped.

Using a small cookie scoop or a tablespoon, portion the dough into small mounds and place them on the prepared baking sheet. Space them about an inch apart to allow for even baking.

Bake the macaroons for 12-15 minutes, or until the edges are golden and the tops are lightly toasted.

Keep an eye on them, as oven temperatures can vary.

Once they’re done, let the macaroons cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

If you’re feeling extra indulgent, dip the cooled macaroons in melted chocolate and let the chocolate set before serving.

Make Ahead Method

These Pistachio and Coconut Macaroons are a fantastic make-ahead treat, perfect for planning ahead or saving time during busy weeks. Here’s how you can prepare them in advance without losing any of their chewy, nutty goodness:

1. Prepare the Dough Ahead:
You can make the dough up to 2 days in advance and store it in the refrigerator. After mixing the dough, cover the bowl tightly with plastic wrap or transfer it to an airtight container. When you’re ready to bake, let the dough sit at room temperature for about 15 minutes to soften slightly. This makes it easier to scoop and shape the macaroons.

2. Freeze the Dough:
If you want to prepare the dough even further in advance, you can freeze it. Shape the dough into mounds and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the mounds to a freezer-safe container or zip-top bag. They’ll keep in the freezer for up to 1 month. When you’re ready to bake, place the frozen mounds on a baking sheet and bake as directed, adding a few extra minutes to the baking time.

3. Bake and Store:
If you prefer to bake the macaroons ahead of time, they’ll stay fresh in an airtight container at room temperature for up to 1 week. For longer storage, freeze the baked macaroons in a single layer on a baking sheet, then transfer them to a freezer-safe container. They’ll keep for up to 2 months. Thaw at room temperature before serving.

4. Dip in Chocolate Before Serving:
If you’re planning to dip the macaroons in chocolate, wait until just before serving. This keeps the chocolate fresh and prevents it from becoming sticky.

Pro Tips

Here are some expert tips to ensure your Pistachio and Coconut Macaroons turn out perfectly every time:

1. Use Unsweetened Shredded Coconut:
Unsweetened coconut allows you to control the sweetness of the macaroons. If you only have sweetened coconut, reduce the amount of sweetened condensed milk slightly to balance the sweetness.

2. Toast the Coconut and Pistachios:
For extra flavor, toast the shredded coconut and chopped pistachios in a dry skillet over medium heat for 2-3 minutes before adding them to the dough. This enhances their nutty flavor and adds a lovely depth to the macaroons.

3. Don’t Overmix the Dough:
Gently fold the ingredients together until just combined. Overmixing can make the macaroons dense and tough.

4. Use a Cookie Scoop:
A small cookie scoop ensures evenly sized macaroons and makes the process quicker and cleaner. If you don’t have a scoop, use a tablespoon to portion the dough.

5. Dip in Chocolate for Extra Indulgence:
For an extra indulgent touch, dip the cooled macaroons in melted dark or milk chocolate. Let the chocolate set before serving. You can also drizzle the chocolate over the macaroons for a decorative finish.

6. Add a Pinch of Salt:
A pinch of salt enhances the flavors and balances the sweetness of the macaroons. Don’t skip it!

7. Experiment with Flavors:
While the pistachio and coconut combination is classic, don’t be afraid to get creative. Add a teaspoon of citrus zest (like orange or lemon) to the dough for a bright, fresh twist.

8. Let Them Cool Completely:
Allow the macaroons to cool completely on a wire rack before storing or dipping in chocolate. This ensures they hold their shape and texture.

Storage Options

Store these macaroons in an airtight container at room temperature for up to 1 week. If you’re stacking them, place a sheet of parchment paper between layers to prevent sticking.

For longer storage, freeze the baked macaroons in a single layer on a baking sheet, then transfer them to a freezer-safe container. They’ll keep for up to 2 months. Thaw at room temperature before serving.

Tools For This Recipe

Mixing bowls: For combining the dough ingredients.
Cookie scoop: For evenly portioning the macaroons.
Baking sheet and parchment paper: For baking the macaroons.
Cooling rack: To let the macaroons cool evenly.

FAQs!

Can I use almond flour instead of pistachios?
Yes, almond flour can be used as a substitute, but the pistachios add a unique flavor and texture.

Can I make these dairy-free?
Absolutely! Use a dairy-free sweetened condensed milk alternative, such as coconut milk-based condensed milk.

Why are my macaroons too dry?
This can happen if the dough is overmixed or if there’s not enough liquid. Add a teaspoon of milk or water to bring it together.

Variations and Substitutions

Chocolate drizzle: Melt some dark chocolate and drizzle it over the macaroons for an extra indulgent touch.
Citrus zest: Add a teaspoon of orange or lemon zest to the dough for a bright, citrusy flavor.
Different nuts: Swap the pistachios for almonds, hazelnuts, or walnuts for a different flavor profile.

Conclusion

These Pistachio and Coconut Macaroons are a delightful treat that’s sure to impress. Whether you’re serving them at a party or enjoying them with a cup of tea, their chewy texture and nutty flavor will make them a favorite.

I’d love to hear how they turned out for you! Did you try any variations? Share your thoughts and photos in the comments below. Happy baking!