Pistachio Coconut Macaroons (Soft & Chewy)

Introduction

If you’ve ever dreamed of a delicate, chewy coconut treat with a beautifully nutty twist, these pistachio-coconut macaroons are your wish come true. The tender, rehydrated shredded coconut forms a soft, chewy base that melts in your mouth, while finely ground pistachios bring an earthy richness and subtle color. A gentle touch of rosewater (or orange blossom water) elevates the whole thing, giving it a floral whisper that feels both elegant and comforting.

When dipped in dark chocolate, they become little gourmet delights — each bite delivering a perfect contrast between the crisp chocolate shell and the chewy, nutty interior. These macaroons are perfect for festive occasions like Christmas, but they’re also charming enough for afternoon tea or a thoughtful homemade gift.

This recipe is special because it avoids sweetened condensed milk — instead, the coconut is rehydrated so you get chewiness without overwhelming sweetness. Plus, using raw pistachios gives them that vibrant green hue and rich flavor that makes them truly standout.

Why You’ll Love This Recipe

• Soft, chewy texture: The rehydrated coconut creates a luscious, melt-in-your-mouth bite.
• Nutty richness: Ground pistachios infuse flavor, color, and a lovely density.
• Fragrant lift: A splash of rosewater or orange blossom water adds floral elegance.
• Elegant dip: Coating them in dark chocolate makes them look and taste like gourmet confections.
• No condensed milk: A less sugary version that still feels indulgent.
• Perfect for gifting: These macaroons feel special, festive, and handmade.

Ingredients

• 1 ½ cups shredded unsweetened coconut (re-hydrated; see notes)
• 1 ½ cups skinned (blanched) raw pistachios, roughly chopped or finely crumbled
• ½ cup granulated sugar
• 1 ½ tbsp cornstarch (or potato starch)
• 1 ½ tsp rosewater (or orange-flower water / vanilla extract)
• 1 large egg + 1 egg white
• Pinch of salt
• 9 oz (≈ 255 g) dark chocolate, for dipping

Instructions

1. Prepare the coconut
   • If you’re using dried unsweetened coconut flakes, place them in a bowl and pour over enough warm water (or coconut milk) to cover. Let it soak for about 5 minutes, then squeeze out all excess liquid firmly with your hands. This is crucial for getting the soft, chewy texture.
   • If using fresh grated coconut, you can skip the soaking step.
2. Process the pistachios
   • If your pistachios still have skins, peel them (this gives a brighter green color and prettier final macaroons).
   • Pulse the pistachios in a food processor until they become a fine crumble, but be careful not to over-process into a paste.
3. Mix the base
   • Whisk together the egg + egg white in a small bowl until lightly frothy.
   • In a large mixing bowl, combine the rehydrated coconut, ground pistachios, sugar, cornstarch, the floral water (rosewater or substitute), whipped egg, and a pinch of salt. Mix with a fork or spatula until everything is well combined and evenly distributed.
4. Shape the macaroons
   • Preheat your oven to 325°F (about 163°C).
   • Line a baking sheet with parchment paper.
   • Use a tablespoon (or a small cookie scoop) to drop rounded mounds of the mixture onto the baking sheet. The mixture may feel loose or delicate, but it will firm up as it bakes.
5. Bake
   • Bake in the preheated oven for 25–30 minutes, or until the bottoms (and lightly the sides) of the macaroons are turning light golden brown. Be careful not to overbake, or they’ll dry out.
   • Remove from the oven and allow them to cool on the baking sheet — they are quite delicate when hot, but firm up as they cool.
6. Chocolate dip
   • Melt the dark chocolate using a double boiler or microwave (gently, stirring often) until smooth and silky.
   • Once the macaroons have cooled, hold each one by the top and dip its base into the melted chocolate. Twist slightly to coat ~¼ inch up the sides. Return to the parchment-lined sheet.
   • Allow the chocolate to set completely at room temperature.

You Must Know (Helpful Tips)

• Skin the pistachios: Peeling your pistachios gives a brighter green color and a more refined look — though it’s optional.
• Rehydration matters: Properly rehydrating dried coconut and then squeezing out the moisture is key to achieving chewiness without sogginess.
• Gentle shaping: The mixture is delicate before baking, so drop mounds gently rather than pressing them — they hold their shape as they bake and firm up while cooling.
• Avoid overbaking: Macaroons should be a little pale and soft in the center when you take them out — they will continue to set as they cool.
• Chocolate dipping temperature: Don’t overheat the chocolate; melt gently so it stays glossy and smooth for dipping.

Storage Tips

• Store the cooled macaroons in an airtight container in the refrigerator if you want them to last longer (especially if chocolate-coated).
• If you’ve sprinkled sea salt on top (optional), be cautious: moisture in a sealed container may “melt” the salt over time.
• For extended storage, you can freeze the dipped macaroons: place them in a single layer on a tray until firm, then transfer to a freezer-safe container with parchment paper between layers.

Ingredient Substitutions

• Rosewater: Substitute with orange blossom water or vanilla extract if you prefer a different floral or sweet note.
• Cornstarch: Potato starch works just as well.
• Dark chocolate: You can use milk chocolate, semi-sweet, or even white chocolate for dipping — but flavor and sweetness will vary.
• Coconut: If you only have sweetened shredded coconut, omit or reduce the sugar in the recipe slightly to balance the sweetness.
• Nut variation: You could try swapping pistachios for almonds or hazelnuts, but it will change the flavor and color.

Serving Suggestions

• Arrange them on a festive platter for holiday gatherings or tea time.
• Serve with a cup of mint tea or Earl Grey for a calm, aromatic pairing.
• Include them in a cookie box or give them as edible gifts — they feel elegant and handmade.
• Pair with fresh fruit or dried fruit for a contrasting texture and flavor on a dessert board.

Pro Tips

• For an even greener hue, add a drop or two of natural green food coloring when mixing the pistachio-coconut base.
• To deepen the chocolate flavor, stir in a little orange zest into the melted chocolate before dipping.
• If you want a pretty contrast, drizzle a bit of white chocolate over the dark chocolate after it sets for a decorative finish.
• Use a small cookie scoop or melon baller to make uniformly sized macaroons — they bake more evenly and look more elegant.
• Let the chocolate set at room temperature rather than in the fridge — slower cooling helps preserve the shine and texture of the chocolate coating.

Frequently Asked Questions (FAQ)

Q1: Do I have to rehydrate the coconut?
A: If you’re using dried, unsweetened shredded coconut, yes — soaking and then squeezing out the moisture gives you a chewy, soft texture instead of a dry or crumbly macaroon. Fresh coconut doesn’t need rehydration.

Q2: Can I skip the chocolate dip?
A: Absolutely. The macaroons are delicious on their own. Dipping in chocolate just adds an elegant, rich finish, but it’s optional.

Q3: Why are my macaroons dry or hard?
A: Likely overbaked. Make sure you watch them closely near the end of baking — you want light golden bottoms, and the centers should still feel a little soft as they come out. They firm up while cooling.

Q4: How do I remove pistachio skins quickly?
A: Blanch raw pistachios by pouring boiling water over them, letting them sit for a minute, then draining and pinching off the skins. It’s a bit of work, but gives a bright green color.

Q5: Can I make these vegan?
A: Converting to vegan is tricky because egg and egg white help bind the macaroons and provide structure. There’s no direct one-to-one substitute in this recipe, so it may not hold up the same way.

Q6: How long will these macaroons keep?
A: Stored in an airtight container (especially in the fridge), they can last for about a week. If frozen, they can keep for several weeks — just thaw before eating.

Closing Sentence

These pistachio-coconut macaroons are little bites of elegance — chewy, nutty, floral, and indulgent — perfect for special moments or simply to brighten your day with something beautifully homemade.