Description
These pistachio coconut macaroons have a chewy texture with a nutty crunch, ready in under 30 minutes. Perfect for a quick sweet treat with a crispy edge and soft center.
Ingredients
Scale
- 3 cups shredded coconut (240g), unsweetened or sweetened
- 1 cup salted pistachios, chopped (about 120g)
- 1 cup sweetened condensed milk (300ml)
- 1 teaspoon vanilla extract
- 2 large egg whites, room temperature
- Pinch of salt
- Optional: ½ teaspoon almond extract
- Optional: ½ cup dark chocolate chips
Instructions
- Chop pistachios roughly into small crunchy bits. Separate egg whites and let them sit at room temperature for a few minutes. Measure out shredded coconut and sweetened condensed milk.
- Using an electric mixer, beat egg whites with a pinch of salt until soft peaks form, fluffy and slightly glossy but not stiff.
- In a large bowl, stir together shredded coconut, sweetened condensed milk, vanilla extract, and chopped pistachios. Gently fold in the whipped egg whites without deflating them. The batter will be thick and sticky.
- Using a spoon or cookie scoop, drop mounds of mixture onto a parchment-lined baking sheet, leaving about 1 inch between each. Shape into little domes with the back of the scoop or a wet finger.
- Preheat oven to 325°F (160°C). Bake macaroons for 15 minutes or until edges turn golden brown and centers remain soft and chewy. For crispier edges, bake 2-3 minutes longer, watching closely.
- Let macaroons cool on the baking sheet for 5 minutes before transferring to a cooling rack. Optionally drizzle melted dark chocolate over cooled macaroons.
Notes
Do not overbeat egg whites; soft peaks are ideal. Use sweetened condensed milk for chewy texture. Chop pistachios by hand to avoid paste. Watch oven closely to prevent overbaking. Store in airtight container at room temperature for up to 3 days or refrigerate up to a week. Freeze wrapped tightly but texture may change. For vegan version, substitute egg whites with aquafaba and use sweetened condensed coconut milk.
- Prep Time: 13 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 90
- Sugar: 9
- Sodium: 30
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: pistachio coconut macaroons, chewy macaroons, quick dessert, easy cookies, nutty coconut cookies, sweet snack