Nothing beats the aroma of freshly baked cookies wafting through the kitchen — and when those cookies happen to be Pistachio Coconut Macaroons, the magic multiplies. These soft, chewy delights combine nutty pistachios with tropical coconut, a delicate hint of rosewater, and a decadent dip in rich dark chocolate. Even better? They’re made without sweetened condensed milk, giving them a fresh, homemade flavor that’s light yet indulgent.
Looking for more ways to enjoy pistachio-based treats? Discover great ideas like these vegan white chocolate pistachio butter cups for your dessert table.
Why Pistachio Coconut Macaroons are Special
A Holiday Cookie with a Twist
Pistachios have long been associated with luxury — often reserved for special occasions in many cultures. Their naturally vibrant green hue and distinct nutty sweetness make them the perfect match for coconut.
The Flavor Combination You’ll Love
This recipe layers the richness of coconut with the earthy sweetness of pistachios, a floral lift from rosewater, and a luscious chocolate finish — the perfect holiday flavor harmony.
Ingredients You’ll Need
Pantry Staples
- Shredded unsweetened coconut flakes – the base of your macaroon.
- Granulated sugar – adds sweetness without overpowering the natural flavors.
- Cornstarch – for structure and light chewiness.
The Stars of the Show
- Skinned pistachio nuts – for that signature nutty, green vibrance.
- Rosewater – or orange blossom water for a floral twist.
- Dark chocolate – for a bold, bittersweet finish.
Preparing the Coconut and Pistachios
Rehydrating the Coconut
If using dried, unsweetened coconut, soak in warm water or coconut milk for 5 minutes, then drain and squeeze out excess moisture.
Pro Tip: Fresh grated coconut can be used directly without soaking.
Processing the Pistachios
Skin your pistachios for a brighter color. Pulse in a food processor until crumbly — avoid over-processing into a paste.
Making the Perfect Macaroon Mixture
Combining Ingredients
Mix the rehydrated coconut with processed pistachios, sugar, cornstarch, rosewater, eggs, and a pinch of salt. Stir until evenly combined.
Shaping the Macaroons
Scoop tablespoonfuls onto a parchment-lined baking sheet, shaping into small mounds.
Baking to Soft, Chewy Perfection
The Ideal Bake
Bake at 325°F (160°C) for 25–30 minutes until the bases turn golden brown. Avoid overbaking to keep them moist and chewy.
Cooling for Structure
Cool directly on the baking sheet before moving — they’ll firm up as they rest.
Dipping in Chocolate
Melting the Chocolate
Melt dark chocolate in the microwave at 50% power in short bursts or use a double boiler for a smooth finish.
Dipping Technique
Hold each macaroon and dip the top into the chocolate, coating about ¼ inch of the sides.
Storing and Serving
Best Storage Method
Keep in an airtight container in the refrigerator. Avoid adding salt before storage as it can dissolve from the moisture.
Serving Ideas
Pair with tea or coffee for a delightful afternoon treat.
Don’t miss our cranberry pistachio biscotti for another nutty delight.
Variations & Flavor Twists
Flavor Switch-Ups
- Use orange blossom water instead of rosewater.
- Add a hint of orange zest to the chocolate for a citrusy touch.
Nut Substitutions
Replace pistachios with almonds or hazelnuts for a different twist.
Tips for Success
For the Best Color
Add a drop of green food coloring if desired.
Texture Perfection
Squeeze the coconut well after soaking to prevent excess moisture from making the cookies soggy.
FAQ – Pistachio Coconut Macaroons
1. Can I use sweetened coconut?
Yes, but skip the soaking step and reduce sugar to ¼ cup.
2. Do I have to skin pistachios?
No, but it gives a brighter, more vibrant green.
3. How long do they last?
Stored in the fridge, they last up to 1 week.
4. Can I freeze them?
Yes, freeze in an airtight container for up to 2 months.
5. What chocolate works best?
High-quality dark chocolate (70% cocoa) balances the sweetness beautifully.
Conclusion
Pistachio Coconut Macaroons are more than just cookies — they’re a beautiful blend of elegance and indulgence. Whether for Christmas, Easter, or simply a weekend bake, these little morsels deliver flavor, texture, and visual appeal in every bite.
Looking for inspiration? Try our pistachio lava cake for another show-stopping dessert.