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
Scale
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
