Easy Pistachio Coconut Macaroons

If you’ve got a can of sweetened condensed milk and a bag of coconut, you’re basically five minutes away from cookie glory. These Easy Pistachio Coconut Macaroons are chewy in the middle, toasty on the edges, and freckled with salty little pops of roasted pistachio. I drizzle them with dark chocolate when I’m feeling extra, but honestly, they’re perfect right off the sheet pan—warm, slightly sticky, and smelling like a bakery vacation.

My husband has absolutely zero chill around these. I’ll pull the tray, say “let them cool,” and he’s already hovering like a cartoon with heart eyes. The kids call them “green confetti cookies,” which is adorable because they’re also the only cookies that make it through lunch boxes without crumbling into sadness. One time I took a batch to a block party and they vanished while I was still looking for the napkins. Tiny triumphs.

How to Make It

Set the oven to 325°F and line a sheet pan with parchment (not wax paper—ask me how I know). In a big bowl, stir together a can of sweetened condensed milk, a splash of vanilla, a teeny hit of almond extract if you’ve got it, and a pinch of salt. Dump in sweetened shredded coconut and chopped roasted pistachios—use what you have, salted is fine, just ease up on the added salt.

If you want them a little lighter, whisk two egg whites in a separate bowl until frothy and cloudish—not meringue, just bubbly with a bit of body. Fold that into the coconut chaos. Scoop tablespoon-ish mounds, squeeze them a touch so they hold together, and give them space on the pan.

Bake until the tips go golden-brown and your kitchen smells like a tropical cookie shop—about 20 minutes. Let them cool a bit so they set. If you want chocolate, melt some dark chocolate with a tiny drizzle of oil and zig-zag it all over. Yields about 18–24 macaroons, depending on your scoop and your restraint.

✔Ingredient Notes

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– Sweetened shredded coconut: The moisture + sugar help everything cling together. Unsweetened works in a pinch—add 2–3 tablespoons sugar and a splash more condensed milk.
– Sweetened condensed milk: The glue and the sweet. Scrape the can well; leaving some behind makes the mix too dry and crumbly.
– Egg whites: Optional but lovely. Lightens the texture and helps the cookies set. Whisk to foamy/soft peaks; overwhisk and they’re hard to fold.
– Pistachios: Roasted = flavor. Salted is fine—just reduce the extra salt. Chop pretty fine so the cookies don’t fall apart.
– Vanilla + almond extract: Tiny splash of almond gives that bakery smell. Skip it if you’re almond-averse; vanilla alone is great.
– Dark chocolate: Totally optional drizzle or dip. A teaspoon of neutral oil makes it shiny and snappy.
– Fine sea salt: Don’t skip it—it makes the sweetness behave.

✔Recipe Steps

1. Preheat oven to 325°F and line 2 sheet pans with parchment.
2. Stir condensed milk, vanilla, almond extract, and salt in a large bowl.
3. Fold in coconut and finely chopped pistachios until evenly coated.
4. Whisk egg whites to soft, foamy peaks and gently fold into the mixture.
5. Scoop packed tablespoon mounds onto pans, spacing 1.5 inches apart.
6. Bake 18–22 minutes until tips are golden; cool, then drizzle with melted dark chocolate if you like.

What to Serve It With

– Hot coffee, cardamom tea, or a tiny espresso shot.
– A bowl of berries or citrus segments for a bright, juicy side.
– Vanilla ice cream with two warm macaroons tucked in like little sails.
– A glass of bubbly if you’re feeling party-mode.

✔Tips & Mistakes

– Pack the scoops—loose mounds can spread and go floppy.
– Chop nuts small so they don’t create weak spots.
– Use parchment, not wax paper. Wax melts. It’s sad.
– If the mixture seems dry, add a tablespoon of condensed milk. If too wet, fold in a bit more coconut.
– Let them cool on the pan 5–10 minutes to set before moving.
– For extra toasty tips, broil 30 seconds at the end—watch like a hawk.

✔Storage Tips

Room temp: Airtight container up to 3 days—layer with parchment so they don’t smush. Fridge: 5–7 days; they get a little chewier cold and honestly make a great breakfast cookie with coffee. Freeze: Up to 2 months; thaw on the counter or eat straight from the freezer if you like them extra firm. To revive crisp edges, pop in a 300°F oven for 5 minutes.

✔Variations and Substitutions

– Citrus crush: Add 1–2 teaspoons lemon or orange zest to the mix.
– Chocolate-dipped: Dip the bottoms in melted dark or white chocolate; sprinkle extra pistachio crumbs on while wet.
– Nut swap: Almonds or hazelnuts work; go nut-free by using mini chocolate chips instead.
– Spice vibe: A pinch of cardamom or cinnamon is lovely with pistachio.
– Unsweetened coconut: Add 2–3 tablespoons sugar or maple syrup to balance, and a splash more condensed milk if the mix feels dry.
– Vegan route: Use dairy-free sweetened condensed coconut milk and swap the egg whites for 3 tablespoons aquafaba, lightly whipped.
– Don’t: Replace condensed milk with straight honey or regular milk—it won’t bind and you’ll get coconut haystacks that won’t hold.

Frequently Asked Questions

Easy Pistachio Coconut Macaroons

Chewy, coconutty macaroons studded with crunchy pistachios and finished with an optional dark chocolate drizzle. Simple to mix, naturally gluten-free, and perfect for gifting or teatime.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 20

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 cup sweetened shredded coconut
• ▢ 14 ounce sweetened condensed milk
• ▢ 2 large egg whites
• ▢ 1 teaspoon vanilla extract
• ▢ 0.25 teaspoon almond extract
• ▢ 0.25 teaspoon fine sea salt
• ▢ 0.75 cup shelled unsalted pistachios, finely chopped
• ▢ 4 ounce dark chocolate, chopped optional, for drizzle

Instructions

Preparation Steps

• Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
• In a large bowl, combine the sweetened shredded coconut and chopped pistachios.
• In a separate bowl, whisk together sweetened condensed milk, egg whites, vanilla extract, almond extract, and salt until smooth and slightly foamy.
• Pour the wet mixture over the coconut and pistachios. Stir until all coconut is evenly coated and sticky.
• Using a small cookie scoop (about 1.5 tablespoons), portion compact mounds onto the prepared sheets, spacing them about 1 inch apart. Lightly press any stray flakes back into the mounds.
• Bake for 18 to 22 minutes, rotating pans halfway, until edges are deeply golden and tops are lightly browned. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
• Optional drizzle: Melt dark chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Drizzle over cooled macaroons and let set before serving.

Notes

For neater macaroons, pack the mixture firmly in the scoop so each mound holds together. Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months. Nutrition is calculated without the optional chocolate drizzle.