Description
Deliciously chewy and crunchy macaroons made with shredded coconut, roasted pistachios, and a rich dark chocolate coating.
Ingredients
Scale
- 4 cups shredded, sweetened coconut
- 1 cup salted, roasted pistachios (finely chopped)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 cup sweetened condensed milk
- 3 large egg whites
- 10 ounces dark chocolate melts
- 1/4 cup finely ground pistachios (optional; for garnish)
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Combine the shredded coconut, chopped pistachios, vanilla extract, and sea salt in a large mixing bowl.
- Whip the egg whites in a separate bowl until soft peaks form.
- Fold the whipped egg whites into the coconut mixture, adding the sweetened condensed milk gradually.
- Drop spoonfuls of the mixture onto the prepared baking sheet, spacing them apart.
- Bake for 20-25 minutes, or until golden brown.
- Cool completely before moving to a wire rack.
- Melt the dark chocolate and dip the bottoms of each macaroon into it.
- Sprinkle finely ground pistachios on top while the chocolate is warm.
- Store in an airtight container at room temperature or refrigerate.
Notes
Make-ahead tip: Prepare the macaroon mixture the night before and bake fresh the next day.
Nutrition
- Serving Size: 1 macaroon
- Calories: 130
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 30mg