What are pistachio coconut macaroons?

Pistachio coconut macaroons are sweet treats made from shredded coconut and chopped pistachios, bound together with egg whites and sugar. They're chewy on the inside and lightly crisp on the outside.

How do you make pistachio coconut macaroons?

To make them, mix coconut, pistachios, sugar, and beaten egg whites. Form mounds and bake until golden brown. They’re simple and come together quickly!

What ingredients are needed for pistachio coconut macaroons?

You’ll need shredded coconut, chopped pistachios, egg whites, sugar, vanilla extract, and a pinch of salt. Optional chocolate for dipping adds a nice touch.

Can I substitute ingredients in pistachio coconut macaroons?

Yes! You can use other nuts like almonds instead of pistachios, or unsweetened coconut if you prefer less sugar. Just adjust the granulated sugar accordingly.

How long do pistachio coconut macaroons last?

They last up to a week in an airtight container at room temperature. If frozen, they can last for up to three months!

Pistachio Coconut Macaroons

Name: Pistachio Coconut Macaroons
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups shredded sweetened coconut; 1 cup finely chopped pistachios (about 4 oz); 1/2 cup granulated sugar; 2 large egg whites; 1 teaspoon vanilla extract; 1/4 teaspoon salt; optional chocolate for dipping or drizzling

Ingredients

Scale

2 cups shredded sweetened coconut
1 cup finely chopped pistachios (about 4 oz)
1/2 cup granulated sugar
2 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon salt
optional chocolate for dipping or drizzling

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Instructions

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large bowl, combine the shredded coconut, chopped pistachios, granulated sugar, salt, and vanilla extract.
In a separate bowl, beat the egg whites until they are frothy but not stiff. Fold the egg whites into the coconut mixture gently until fully combined.
Using a small cookie scoop or your hands, form small mounds of the mixture and place them onto the prepared baking sheet. Leave some space between each macaroon.
Bake for 15-20 minutes until the edges are golden brown. Keep an eye on them, as oven times may vary!
Once baked, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
If desired, melt some chocolate and drizzle over the cooled macaroons for an extra touch of sweetness.

Prep Time: 15
Cook Time: 20

Nutrition

Calories: 150
Fat: 10g
Carbohydrates: 14g
Protein: 3g