Description
Chewy pistachio coconut macaroons dipped in dark chocolate with a hint of rosewater.
Ingredients
Scale
- 1 1/2 cups shredded unsweetened coconut flakes
- 1 1/2 cups pistachio nuts
- 1/2 cup granulated sugar
- 1 1/2 tbsp cornstarch
- 1 1/2 tsp rosewater
- 1 egg
- 1 egg white
- Pinch salt
- 9 oz dark chocolate
Instructions
- Preheat oven to 325°F
- Soak and drain coconut if needed
- Pulse pistachios into crumbs
- Mix all ingredients together
- Shape into mounds on baking sheet
- Bake 25-30 minutes
- Cool completely
- Melt chocolate and dip tops
Notes
- Use raw pistachios for best color
- Do not overbake
- Try orange blossom water instead of rosewater
- Add citrus zest to chocolate for extra flavor
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 40
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 2
- Protein: 3
- Cholesterol: 15