Pistachio Macaroons Recipe
Introduction
Pistachio Macaroons are a delightful twist on the classic coconut macaroon. With the nutty flavor of pistachios and a chewy, sweet texture, these treats are perfect for any occasion. They’re easy to make and wonderfully satisfying.
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
- Step 1: Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.
- Step 2: Grind the pistachios in a food processor until they form small crumbs, stopping before they turn into a paste. Alternatively, chop the pistachios as finely as possible by hand.
- Step 3: In a mixing bowl, stir together the ground pistachios, salt, sweetened condensed milk, shredded coconut, vanilla extract, and almond extract until well combined.
- Step 4: Use a medium cookie scoop or spoon to place about 2 tablespoons of the mixture onto the prepared cookie sheet, spacing the scoops evenly.
- Step 5: Bake the macaroons for 18-20 minutes, or until they are lightly golden on the edges.
- Step 6: Remove from the oven and allow the macaroons to cool completely on the baking sheet.
- Step 7: If desired, dip the bottoms of the cooled cookies into melted chocolate for an extra touch of indulgence. Let the chocolate set before serving.
Tips & Variations
- For a more intense pistachio flavor, lightly toast the nuts before grinding.
- Try adding a pinch of cinnamon or cardamom for a subtle spice twist.
- If you prefer, substitute almond extract with additional vanilla extract.
- Use bittersweet or white chocolate for dipping to vary the flavor profile.
Storage
Store pistachio macaroons in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to a week if you prefer a firmer texture. To reheat, let them come to room temperature or warm gently in a low oven for a few minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted pistachios instead of unsalted?
It’s best to use unsalted pistachios to control the salt level in the macaroons. If using salted nuts, reduce or omit the added salt to avoid an overly salty cookie.
Can I make these macaroons gluten-free?
Yes, these macaroons are naturally gluten-free as they contain no flour or gluten ingredients. Just be sure to use certified gluten-free shredded coconut if you have sensitivities.
Print
Pistachio Macaroons Recipe
- Total Time: 28-30 minutes
- Yield: Approximately 18–20 macaroons 1x
Description
These Pistachio Macaroons are chewy, sweet coconut cookies with a delightful pistachio crunch. Made with sweetened condensed milk, shredded coconut, and flavorful extracts, they are easy to prepare and perfect for a satisfying treat or gift. The cookies bake to a light golden color and can be optionally dipped in melted chocolate for an extra indulgence.
Ingredients
Dry Ingredients
- 1 cup unsalted pistachios
- ½ teaspoon salt
- 14 oz. sweetened shredded coconut
Wet Ingredients
- 14 oz. sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare Pistachios: Grind the pistachios in a food processor until they are broken down into small crumbs but stop short of creating a paste. Alternatively, finely chop the pistachios by hand to maintain texture.
- Mix Ingredients: In a large mixing bowl, combine the chopped pistachios, salt, sweetened condensed milk, shredded coconut, vanilla extract, and almond extract. Stir until all ingredients are thoroughly incorporated.
- Scoop Cookies: Using a medium cookie scoop, form approximately 2-tablespoon mounds of the mixture and place them spaced evenly on the prepared baking sheet.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until the edges and tops are lightly golden brown, indicating they are cooked through but still moist.
- Cool: Remove the baking sheet from the oven and allow the macaroons to cool completely on the pan or a wire rack to set and firm up.
- Optional Chocolate Dip: If desired, melt some chocolate and dip the bottoms of the cooled macaroons into it for an added layer of flavor and elegance. Place on parchment until the chocolate sets.
Notes
- Ensure not to over-process the pistachios to maintain a good texture in the cookies.
- Use parchment paper or silicone mats to prevent sticking and make cleanup easy.
- The baking time might vary slightly depending on your oven, so watch for the cookies to turn light golden.
- These macaroons can be stored in an airtight container at room temperature for up to 5 days.
- For a nut-free variation, substitute pistachios with sunflower seeds or omit completely.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pistachio macaroons, coconut macaroons, nut cookies, easy macaroons, baked coconut cookies, holiday cookies
