Pistachio Macaroons Recipe

Introduction

Pistachio macaroons are a delightful twist on the classic coconut treat, combining nutty pistachios with chewy coconut and a hint of vanilla and almond. These bite-sized cookies are perfect for a sweet snack or a festive dessert.

Ingredients

• 1 cup unsalted pistachios
• ½ teaspoon salt
• 14 oz. sweetened condensed milk
• 14 oz. sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Instructions

1. Step 1: Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.
2. Step 2: Grind pistachios in a food processor to the point of small crumbs, stopping before they become a paste. Alternatively, chop the nuts as finely as possible.
3. Step 3: Stir together the chopped pistachios, salt, sweetened condensed milk, shredded coconut, vanilla extract, and almond extract until well combined.
4. Step 4: Use a medium cookie scoop to portion about 2 tablespoons of the mixture onto the lined pan, spacing them evenly.
5. Step 5: Bake for 18-20 minutes or until the macaroons are lightly golden around the edges.
6. Step 6: Allow the cookies to cool completely on the baking sheet.
7. Step 7: If desired, dip the bottoms of the cooled cookies in melted chocolate for an extra indulgent touch.

Tips & Variations

• For a crunchier texture, toast the pistachios lightly before grinding.
• Use dark or white chocolate for dipping depending on your flavor preference.
• Replace pistachios with almonds or pecans for a different nutty twist.
• Chilling the mixture briefly before scooping can help the cookies hold their shape better.

Storage

Store pistachio macaroons in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. If dipped in chocolate, ensure they are fully set before storing. Reheat slightly in a microwave or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, but you might want to add a bit more sweetened condensed milk or a small amount of sugar to balance the flavor since unsweetened coconut is less sweet.

Do I need a food processor to make these macaroons?

While a food processor makes grinding pistachios easier and quicker, you can finely chop the nuts by hand if needed. The texture will be a bit different but still delicious.

Pistachio Macaroons Recipe

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4.5 from 103 reviews

These Pistachio Macaroons are chewy, sweet, and nutty treats combining shredded coconut with finely ground pistachios and the rich sweetness of condensed milk. Enhanced with vanilla and almond extracts, these bite-sized cookies bake to a golden perfection, offering a delightful texture with a hint of toasted pistachio flavor. Perfect for dessert or a special snack, and optionally finished with a decadent chocolate dip.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Approximately 20 macaroons 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaroon Mixture

• 1 cup unsalted pistachios
• ½ teaspoon salt
• 14 oz. sweetened condensed milk
• 14 oz. sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Optional

• Melted chocolate for dipping

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
2. Prepare Pistachios: Using a food processor, pulse the unsalted pistachios until they break down into small crumbs but do not over-process into a paste. Alternatively, finely chop the pistachios by hand ensuring a crumbly texture.
3. Mix Ingredients: In a mixing bowl, combine the ground pistachios, salt, sweetened condensed milk, shredded coconut, vanilla extract, and almond extract. Stir thoroughly until all ingredients are evenly mixed.
4. Form Macaroons: Using a medium cookie scoop or spoon, portion about 2 tablespoons of the mixture and place scoops onto the prepared baking sheet, spacing them slightly apart.
5. Bake: Bake in the preheated oven for 18 to 20 minutes or until the macaroons are lightly golden on the edges and set.
6. Cool: Remove the macaroons from the oven and let them cool completely on the baking sheet to firm up.
7. Optional Chocolate Dip: If desired, melt chocolate and dip the bottoms of cooled macaroons into it. Place them on parchment paper and let the chocolate set before serving.

Notes

• Do not over-process pistachios to avoid turning them into paste; keep a crumbly texture.
• Sweetened condensed milk adds both moisture and sweetness, so no additional sugar is needed.
• Let macaroons cool completely to prevent breakage when dipping in chocolate.
• Store finished macaroons in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
• For a nut-free version, pistachios can be omitted or substituted with seeds like pumpkin or sunflower seeds, but this will change the texture and flavor.

Keywords: pistachio macaroons, coconut cookies, easy desserts, nutty macaroons, holiday treats, condensed milk cookies