Description
Soft, chewy coconut macaroons infused with pistachio and finished with a glossy dark chocolate drizzle.
Ingredients
Scale
- 2 3/4 cups sweetened shredded coconut
- 1 cup shelled pistachios (finely ground)
- 1 can (14 oz) sweetened condensed milk
- 8 oz dark chocolate (for dipping & drizzle)
- 2 egg whites
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp coconut extract (optional)
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a bowl, mix shredded coconut, finely ground pistachios, and salt.
- Stir in sweetened condensed milk and vanilla until fully combined.
- Whip egg whites to soft peaks and gently fold into the coconut mixture for a lighter texture.
- Scoop rounded mounds onto the baking sheet and shape slightly domed.
- Bake 18–22 minutes until edges are golden. Cool completely.
- Dip bottoms in melted dark chocolate and drizzle more chocolate over the tops. Let set before serving.
Notes
- Ensure the egg whites are at room temperature for better volume.
- For a stronger pistachio flavor, add more finely ground pistachios.
- Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg