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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Servings:
Calories: 120kcal
Ingredients
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.