Pistachio Macaroons Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Bake: Bake in the preheated oven for 18 to 20 minutes or until the macaroons are lightly golden on the edges and set.
- Cool: Remove the macaroons from the oven and let them cool completely on the baking sheet to firm up.
- 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
Find it online: https://flavorsbymaya.com/pistachio-macaroons-recipe/
