Chocolate Pistachio Coconut Macaroons

By Tatyana's Everyday Food · 45 min

Ingredients

Instructions

1. Preheat the oven to 325°F. Line two large baking sheets with parchment paper or silicone mats.
2. Finely chop the pistachios into small bits.
3. In a large bowl, mix the shredded coconut, chopped pistachios, vanilla, sea salt and sweetened condensed milk until the coconut is well coated. Set aside.
4. Whisk the egg whites in a separate bowl until stiff peaks form.
5. Fold the egg whites into the coconut mixture in batches, mixing thoroughly.
6. Scoop about 3 tablespoons of mixture per cookie (or 1½ tablespoons for smaller cookies) and place on the lined sheets, 1½ to 2 inches apart.
7. Bake at 325°F for 25 to 26 minutes for larger cookies, or 20 minutes for smaller ones, until the edges and tops are rich golden brown.
8. Let the cookies cool completely on the baking sheet.
9. Melt the chocolate in the microwave or over a double boiler, stirring until smooth.
10. Dip each cookie about a third of the way into the chocolate, shake off the excess and scrape the bottom on the rim of the bowl.
11. Set the dipped cookies on parchment paper to set.
12. Put the leftover chocolate in a bag, snip a tiny corner and drizzle it over the cookies.
13. If you like, sprinkle finely ground pistachios over the cookies while the chocolate is wet. Let the chocolate set before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggChocolateCoconutPistachioDark chocolateSweetened condensed milk