Pistachio Coconut Macaroons

[🥞 Servings: 15 | ⏱️ Prep: 15 mins | 🔥 Cook: 15 mins | 🧊 Chill: 20 mins | ⚖️ Calories: 120 kcal]

We’re gonna be making coconut pistachio macaroons! I’m gonna tell you exactly how it’s done.

If you’ve been looking for a treat that feels just a little bit fancy but is incredibly easy to throw together, this is the one. We are taking classic, sweet shredded coconut and mixing it with chopped pistachios, then finishing the whole thing off with a quick dip in melted chocolate and a sprinkle of sea salt. These are so good!

If you love this, also try my Delicious High-Protein Lemon Blueberry Pancakes for a fruity breakfast twist!

You certainly could stop before the chocolate dip and just dig in—they would be delicious, trust me.

Why You’ll Love This

These macaroons are nice and moist on the inside without being too sweet. The shredded coconut provides that perfect chewy texture, while the pistachios add a great crunch. Plus, the added touch of semi-sweet chocolate and flaky sea salt balances everything out perfectly.

If you love this, also try Carrot Cake Whoopie Pies: A Beautiful Sweet Treat for another crunchy, indulgent dessert!

What You’ll Need

Special Equipment

• Hand mixer or stand mixer
• Large mixing bowl
• Rubber spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Medium cookie scoop (1½–2 tbsp size)
• Wire cooling rack

The Ingredients

• 235g (2½ cups) sweetened shredded coconut
• 2 large egg whites, room temperature
• 12g (1 Tbsp) granulated sugar
• 5ml (1 tsp) pure vanilla extract
• ⅛ tsp (pinch) kosher salt
• 40g (⅓ cup) shelled pistachios, chopped
• 115g (4 oz) semi-sweet chocolate, melted (for dipping)
• Flaky sea salt (for topping)

Let’s Get Baking!

1. Prep Your Pan

Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper or silicone baking mat. This is super important because it keeps the sticky macaroons from sticking to the pan.

2. Whip the Whites

In a clean mixing bowl, whip the 2 room-temperature egg whites with a mixer until they’re nice and foamy.

3. Mix the Base

Add in the 1 Tbsp granulated sugar and mix briefly. At this point, add your pinch of salt, the vanilla extract, and the sweetened shredded coconut.

Crucial Tip: For this specific recipe, you really need sweetened shredded coconut. Because we aren’t using heavy binders like condensed milk, the extra moisture and sugar in the sweetened coconut are exactly what keep these nice and moist on the inside!

Gently fold this all together with a rubber spatula.

4. Add the Crunch

Fold in the ⅓ cup chopped pistachios until they are evenly distributed.

5. Shape the Macaroons

Form the mixture into their final shape using a cookie scoop (you want about 1½–2 tablespoon-sized mounds). Place them onto your parchment-lined baking sheet, spacing them about 1 inch apart.

6. Bake

Bake in the 325°F oven for about 15 minutes, or until they’ve set up, are starting to get firm, and are nice and golden brown around the edges.

7. Cool (Don’t skip this!)

Macaroons are very fragile right when they come out of the oven! Let them rest on the hot pan for a few minutes so they can set up and get firm before you transfer them to a wire rack. Let them cool down completely before you attempt the chocolate dip.

8. The Finishing Touch

Give the cooled macaroons a quick dip in the melted semi-sweet chocolate (bottoms work great). Just be careful of how much chocolate you put on top—that will obviously make them a little sweeter, so a quick dip is all you need! Place them back on the parchment paper and just give them a little pinch of flaky sea salt on top before the chocolate sets.

enjoy

If you love this, also try The Easiest, Creamiest, And Mintiest No Bake Mint Aero Cheesecake for a cool, no-fuss indulgence!

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Seriously Delicious Coconut Pistachio Macaroons

Recipe by Sana ReiCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

15

macaroons

Prep time

15

minutes

Cooking time

15

minutes

Calories per macaroon

120

kcal

Chill time

20

minutes

Total time

50

minutes

 Perfectly chewy and moist on the inside without being too sweet! These easy macaroons are loaded with chopped pistachios and dipped in semi-sweet chocolate with a touch of sea salt.

Ingredients

• Equipment Needed:

• Hand mixer or stand mixer

• Large mixing bowl

• Rubber spatula

• Baking sheet

• Parchment paper or silicone mat

• Medium cookie scoop (1½–2 tbsp)

• Wire cooling rack

• Ingredients:

• 235g (2½ cups) sweetened shredded coconut

• 2 large egg whites, room temperature

• 12g (1 Tbsp) granulated sugar

• 5ml (1 tsp) pure vanilla extract

• ⅛ tsp (pinch) kosher salt

• 40g (⅓ cup) shelled pistachios, chopped

• 115g (4 oz) semi-sweet chocolate, melted

• Flaky sea salt, for topping

Directions

• Preheat oven to 325°F (165°C). Line baking sheet with parchment or silicone mat.
• In clean bowl, whip room-temp egg whites until foamy.
• Add sugar, salt, vanilla, and coconut. Fold to combine.
• Fold in pistachios.
• Scoop 1½–2 tbsp mounds onto sheet, 1″ apart.
• Bake 15 min until set, firm, golden edges.
• Cool on hot pan 5 min, then to wire rack until completely cool.
• Dip cooled bottoms in melted chocolate. Sprinkle sea salt. Let set on parchment.

Notes

• The Sweetness Factor: These are nice and moist without being overly sweet on their own. Be careful of how much chocolate you put on top, as a heavy dunk will obviously make them sweeter! A quick dip on the bottom is perfect.
• Storage: Store any leftover macaroons in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks for extra chewiness.
• Patience is Key: Make sure you let them cool down completely before dipping them in the chocolate, otherwise they might fall apart in the bowl!