Description
These soft and chewy pistachio coconut macaroons are a delightful treat with a nutty crunch, melt-in-your-mouth texture, and optional floral notes from rosewater or orange blossom water. Perfect for gifting, holiday platters, or a sweet snack with coffee or tea.
Ingredients
2 cups unsweetened shredded coconut (rehydrated for extra softness)
3/4 cup granulated sugar
3 large egg whites
1 tsp vanilla extract
1/4 tsp salt
1/2 cup shelled and chopped pistachios (toasted for flavor)
1 tsp rosewater or orange blossom water (optional)
2 oz dark chocolate (optional, for dipping or drizzling)
Instructions
Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
Toast the pistachios in a dry pan over medium heat for 3-5 minutes and let cool.
Rehydrate shredded coconut with a few tablespoons of warm water or milk for 5-10 minutes.
In a medium bowl, whisk together egg whites, sugar, vanilla extract, salt, and rosewater until frothy.
Fold in rehydrated coconut and chopped pistachios until evenly combined.
Use a cookie scoop or tablespoon to drop mounds onto the baking sheet. Press slightly to flatten.
Bake 15-18 minutes until edges are lightly golden and tops remain soft. Cool completely on the tray.
Optional: Melt chocolate and dip bottoms or drizzle over tops. Let set before serving.
Notes
Substitute aquafaba for egg whites for a vegan version.
Add citrus zest for a twist.
Store in an airtight container at room temperature up to 5 days or freeze for up to 2 months.
For extra crunch, bake 1-2 minutes longer, watching closely.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 10g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
