Pistachio Coconut Macaroons (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 cups shredded unsweetened coconut flakes
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1 1/2 cups skinned pistachio nuts
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1/2 cup granulated sugar
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1 1/2 tbsp cornstarch
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1 1/2 tsp rosewater (or orange flower water or vanilla extract)
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1 egg
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1 egg white
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Pinch salt
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9 oz dark chocolate
# Instructions:
01 -
Preheat your oven to 325°F. If using dried coconut flakes, rehydrate by soaking in warm water for 5 minutes, then drain and squeeze out excess liquid. If using fresh coconut, no preparation is needed.
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Place skinned pistachios into a food processor. Process for a few seconds until the mixture becomes fine crumbles. Don't over-process into a paste - it should resemble crumbs.
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Beat the egg and egg white together in a small bowl. Stir the processed pistachio crumbs into the coconut along with the sugar, cornstarch, rosewater or vanilla, beaten eggs, and salt. Stir well to combine, ensuring all ingredients are evenly dispersed.
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Line a baking sheet with parchment paper or a silpat. Place rounded tablespoonfuls of the mixture onto the baking sheet, forming them into haystack-like shapes. They will feel loose at first but will firm up during baking.
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Bake for 25 to 30 minutes, until the bases turn light golden brown. Don't overbake or they will become dry. Allow to cool directly on the baking sheet - do not move before they're completely cool as they're fragile but firm up as they cool.
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Melt the dark chocolate in the microwave (at 50% power in intervals) or in a double boiler. Dip the top of each macaroon into the chocolate, twisting to coat about 1/4 inch up the sides. Place back on the baking sheet to set.
# Notes:
01 -
Orange water is a good substitute for rose water
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Raw pistachios work best for color and moisture
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Potato starch can be used instead of cornstarch
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Green food coloring can be added for a more vibrant color