Soft Chewy Pistachio Coconut (Printable Version)

Tender macaroons highlight rehydrated coconut and pistachios with a floral hint, finished in dark chocolate.

# Ingredients:

→ Dry Ingredients

01 - 375 g shredded unsweetened coconut (rehydrated if dried)
02 - 188 g skinned raw pistachios, finely crumbled
03 - 100 g granulated sugar
04 - 15 g cornstarch (or potato starch)
05 - Pinch of salt

→ Wet Ingredients

06 - 1 large egg
07 - 1 egg white
08 - 7.5 ml rosewater (or orange blossom water / vanilla extract)

→ Coating

09 - 255 g dark chocolate for dipping

# Steps:

01 - Soak dried unsweetened coconut flakes in warm water or coconut milk for 5 minutes. Squeeze out all excess liquid firmly to achieve a soft, chewy texture. Skip this step if using fresh grated coconut.
02 - Peel pistachios to remove skins for a vibrant green color. Pulse in a food processor until finely crumbled, avoiding over-processing into a paste.
03 - Whisk egg and egg white until lightly frothy. In a large bowl, mix rehydrated coconut, ground pistachios, sugar, cornstarch, floral water, whisked eggs, and a pinch of salt until evenly combined.
04 - Preheat the oven to 163°C and line a baking sheet with parchment paper. Use a tablespoon or small cookie scoop to drop rounded mounds of the mixture onto the sheet. The mixture will firm up during baking.
05 - Bake for 25 to 30 minutes until bottoms and edges turn light golden brown. Remove from oven and let cool on the baking sheet to firm up.
06 - Gently melt dark chocolate until smooth. Once the macaroons have cooled, dip their bases into the chocolate, coating approximately 6 mm up the sides. Place back on parchment and allow chocolate to set at room temperature.

# Notes:

01 - Properly rehydrating and squeezing the coconut is key to achieving a soft, chewy texture without sogginess.
02 - Peeling pistachios enhances color and visual appeal but is optional.
03 - Avoid overbaking to prevent dryness; centers should be slightly soft upon removal and will firm as they cool.
04 - Use gentle melting methods for chocolate to maintain glossy texture for dipping.

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