Soft Chewy Pistachio Coconut

These pistachio coconut macaroons are every bit as soft and luscious as they look and have totally become my favorite homemade treat for gifting and tea time alike. The blend of fresh pistachio and coconut gives them an elegant flair while the chocolate dip makes each bite a little celebration. If you are longing for a less sweet macaroon without sacrificing indulgence these are the answer.

When I made these the first time for a holiday cookie exchange I barely got to keep any for myself. The flavor won over even the folks who “don’t love coconut.” Now they are my signature whenever I need something beautiful and homemade.

Ingredients

• Shredded unsweetened coconut: adds a chewy base rehydrate for best texture and look for large flake unsweetened coconut at the grocery store
• Raw skinned pistachios: bring bright color and earthy flavor choose blanched for a greener appearance and check for freshness by smell
• Granulated sugar: brings balance and just enough sweetness make sure it dissolves well while mixing
• Cornstarch or potato starch: binds and helps hold the shape for soft middles and gentle edges
• Rosewater or orange blossom water or vanilla: gives the gentle floral fragrance be sure it is pure for best flavor
• Large egg plus one egg white: binds the mixture and adds moisture use eggs at room temperature
• Pinch of salt: sharpens and balances the flavors just a small amount goes a long way
• Dark chocolate for dipping: finishes the macaroons with a bitter sweet shell select 70 percent cacao or darker for a more dramatic contrast

Step-by-Step Instructions

Prepare the Coconut:

Soak your shredded coconut in warm water or coconut milk for five minutes then squeeze out every bit of excess moisture with your hands. This will give the perfect chewy bite and prevent dry macaroons.

Process the Pistachios:

If your pistachios are not already blanched slip off the skins after soaking in boiling water for a minute. Process them in a food processor until they look like fine crumbs but not a paste. This gives beautiful green color and distributes flavor evenly.

Mix the Base:

Lightly beat the egg and egg white together in a small bowl until just frothy. In a large mixing bowl combine the rehydrated coconut ground pistachios sugar starch floral water eggs and salt. Mix with a fork or spatula until every piece is coated and the mixture is sticky and uniform.

Shape the Macaroons:

Line your baking sheet with parchment paper. Scoop heaping tablespoons of mixture and drop them gently onto the sheet leaving a little space between each. The mix will seem loose but holds shape as it bakes so avoid pressing or compacting.

Bake:

Place the tray in a preheated oven at three hundred twenty five degrees Fahrenheit. Bake for twenty five to thirty minutes rotating the tray halfway through. Look for light golden edges and bottoms and soft centers when finished.

Cool:

Let the macaroons cool completely on the baking sheet. They firm up as they rest and will be easier to handle for dipping.

Chocolate Dip:

Melt the dark chocolate in a double boiler or incrementally in the microwave. Hold each macaroon on top and dip the base into melted chocolate twisting slightly to coat up the sides. Return to parchment paper to let the chocolate set at room temperature for the best shine.

Pin

I always linger over the step of peeling pistachios with my kids. The bright green color that emerges is like a party on the cutting board and it makes these macaroons the prettiest on the cookie tray. Even my mom who usually prefers cookies with chocolate chips came back for seconds.

Storage Tips

Store macaroons in an airtight container in the fridge for up to one week especially if chocolate dipped. To freeze lay them single layer on a tray until firm, then pack in a freezer safe container with parchment between layers. Thaw overnight in the fridge before eating. Avoid storing with moist cookies or cakes, which could soften the shells.

Ingredient Substitutions

If you do not have rosewater try orange blossom water or classic vanilla extract for sweetness without the floral note. If you only have sweetened coconut reduce the sugar for balanced sweetness. Almonds or hazelnuts can stand in for pistachios but will change the flavor and color to something uniquely delicious.

Serving Suggestions

Pile high on an elegant platter for holiday parties or alongside afternoon tea. They shine in cookie gift boxes and make a meaningful homemade gift arranged in a clear bag with ribbon. For a dessert board pair with sliced fresh fruit and some dried dates or apricots for a Middle Eastern inspired finish.

Pin

Cultural and Historical Context

Pistachio and coconut are cherished in Mediterranean and Middle Eastern sweets where floral waters and nuts are often paired for festive desserts. These macaroons echo the tradition of delicate cookies made with just a few quality ingredients such as French coconut rochers or Persian pistachio confections and feel both modern and timeless.

These pistachio coconut macaroons feel like a celebration whether you are sharing at a special gathering or treating yourself on a quiet afternoon. Their nutty sweetness and tender texture always win compliments and requests for the recipe.

Recipe FAQs

→ Do I have to rehydrate the coconut?

Yes, soaking dried unsweetened shredded coconut and squeezing out excess moisture ensures a soft, chewy texture rather than a dry, crumbly result. Fresh coconut can be used without rehydration.

→ Can I skip the chocolate dip?

Absolutely. The macaroons maintain a delightful chewy and nutty flavor on their own, while the chocolate dip adds a rich, glossy finish if desired.

→ Why are my macaroons dry or hard?

Overbaking is the most common cause. Remove them once the bottoms turn light golden and centers remain slightly soft, as they firm up during cooling.

→ How do I remove pistachio skins quickly?

Blanch raw pistachios by pouring boiling water over them, letting sit briefly, then draining and pinching off the skins. This brightens color and refines appearance.

→ Can these be made vegan?

Eggs provide essential binding and structure in this preparation, so substituting them is challenging and may affect texture and stability.

→ How long will these keep?

Stored airtight in the refrigerator, they last about a week. Freezing extends freshness for several weeks; thaw before enjoying.