Pistachio Coconut Macaroons
These Pistachio Coconut Macaroons are a chewy, nutty delight combining tropical coconut flavor with the rich crunch of pistachios. Simple to make and perfect for any occasion, they bring a burst of sweetness and texture to your dessert table.
Equipment
- Mixing Bowl
- Baking sheet
- Parchment Paper
- Wire rack
- Oven
Ingredients
Macaroons
- 2 ½ cups shredded coconut
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup chopped pistachios
- ¼ tsp salt
- melted chocolate for drizzling (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, chopped pistachios, and salt. Mix well until fully combined.
- Using a spoon or cookie scoop, drop small mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 10–12 minutes, or until the edges turn golden brown.
- Allow the macaroons to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- If desired, drizzle melted chocolate over the cooled macaroons for a touch of extra decadence.
- Serve and enjoy your Pistachio Coconut Macaroons as a delightful snack or dessert.
Notes
For a vegan version, replace the condensed milk with coconut cream and sweetener. Toast the pistachios for added flavor or sprinkle with sea salt for contrast. Store in an airtight container at room temperature for up to a week, or freeze for longer shelf life.