Pistachio Coconut Macaroons

Pistachio Coconut Macaroons are a luxurious twist on the classic coconut treat, combining tender texture, nutty richness, and an elegant chocolate finish. From the first bite, these macaroons feel indulgent yet balanced. While the coconut keeps them naturally chewy, the pistachios add depth and warmth. Meanwhile, the dark chocolate creates a refined contrast that elevates every bite.

Historically, coconut macaroons date back centuries and were originally created without flour, making them naturally gluten-free. Over time, bakers began adding nuts and chocolate for richer flavor. As a result, modern versions like this one feel both timeless and elevated.

Because this recipe uses simple techniques, it’s surprisingly easy to master. Additionally, the macaroons bake gently, ensuring soft centers rather than dry crumbs. Whether served with tea, gifted during holidays, or enjoyed as a quiet treat, these pistachio coconut macaroons always feel special.

Recipe Yield: 16 macaroons

INGREDIENTS

3 cups unsweetened shredded coconut
½ cup sweetened condensed milk
1 large egg white
⅓ cup pistachios, finely ground
1 Tbsp pistachio paste
1 tsp vanilla extract
¼ tsp almond extract
⅛ tsp fine sea salt
4 oz dark chocolate, melted

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper and set aside.

2. Mix the batter:
In a large bowl, combine coconut, condensed milk, egg white, ground pistachios, pistachio paste, vanilla extract, almond extract, and salt. Stir gently until evenly moistened and cohesive.

3. Shape the macaroons:
Using a cookie scoop or spoon, portion about 2 Tbsp of mixture per macaroon. Lightly mound into domed shapes without packing too tightly.

4. Bake gently:
Place macaroons on the prepared baking sheet and bake for 18–22 minutes, rotating once, until the bottoms are lightly golden while the tops remain pale.

5. Cool completely:
Remove from the oven and allow macaroons to cool fully on the baking sheet to set their structure.

6. Dip and decorate:
Dip the bottoms of each macaroon into melted dark chocolate. Place back on parchment and drizzle remaining chocolate over the tops in a decorative pattern. Let set at room temperature.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Perfectly Chewy Texture: Avoid overbaking, as macaroons firm up while cooling. Slight softness ensures a tender center.
• Balanced Pistachio Flavor: Using both pistachio paste and ground pistachios adds depth without overpowering the coconut.
• Elegant Chocolate Finish: Let macaroons cool completely before dipping to achieve smooth, glossy chocolate that sets cleanly.