Dark Chocolate Pistachio Macaroons

Name: Dark Chocolate Pistachio Macaroons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 26 macaroons
Ingredients: 1 1/2 cups shredded coconut flakes; 1 1/2 cups skinned pistachio nuts; 1/2 cup granulated sugar; 1 1/2 tablespoons Potato Starch; 1 1/2 teaspoons rosewater; 1 egg; 1 egg white; Pinch salt; 9 ounces dark chocolate; sea salt flakes for garnish

User Reviews

4.9

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
26 macaroons
Calories
155 kcal
Course
Dessert
Cuisine
Middle Eastern

Dark Chocolate Pistachio Macaroons

Iris Warren

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Delicious chocolate-dipped coconut treats for Passover or any time of year. Gluten free, easy and tasty.

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Ingredients

Servings

1 1/2 cups shredded coconut flakes, plain, unsweetened
1 1/2 cups skinned pistachio nuts (details below)
1/2 cup granulated sugar
1 1/2 tablespoons Potato Starch (if not for Passover, you can substitute corn starch)
1 1/2 teaspoons rosewater (or substitute vanilla extract)
1 egg
1 egg white
Pinch salt
9 ounces dark chocolate (use a dairy free chocolate to keep it pareve)
sea salt flakes for garnish (optional)

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Instructions

Preheat your oven to 325 degrees F. In this recipe, you can use either grated fresh coconut or dried coconut flakes. If using dried coconut, rehydrate it by pouring it into a bowl and covering it with warm water. Let the coconut soak for 5 minutes, then drain. Squeeze all the excess liquid out firmly with your fingers. Proceed with recipe. If using fresh coconut, no need to prep it-- simply proceed with recipe.
Skinning the pistachio nuts will result in a brighter green color and a prettier end result, but if you are short on time it is not required. You can learn how to skin them by searching my blog for "how to skin pistachios." Place skinned pistachios into a food processor. Process for a few seconds until the mixture becomes a mixture of fine crumbles. Don’t over-process and let it turn into a paste… it should resemble crumbs.
Beat the egg and egg white together in a small bowl. Stir the processed pistachio crumb mixture into the rehydrated coconut along with the sugar, potato starch, rosewater or vanilla, beaten egg and egg white, and salt. Stir with a fork well to combine, making sure all ingredients are evenly dispersed.
Line a baking sheet with parchment paper or a silpat. Place rounded tablespoonfuls of the coconut mixture onto the baking sheet, evenly spaced, forming the mounds into rounded haystack-like shapes. They will feel very loose and delicate at first, but will firm up as they bake.
Place the macaroons in the oven and let them bake for 30 minutes, until the bases of the haystacks turn light golden brown. Don’t overbake or the macaroons will become dry. Remove the macaroons from the oven. Allow the macaroons to cool directly on the baking sheet. Do not try to remove them before they'll cool; when hot, they are delicate, but they become firmer as they cool.
Melt 9 oz dark chocolate, either in the microwave or in a double boiler. If using the microwave, heat at 50% power for 1 minute, stir, then continue to melt in 15 second bursts at 50% power until the chocolate becomes smooth. Grasp each macaroon at the top and dip the top into the melted chocolate, twisting it into the chocolate and coating it about 1/4 inch up the sides. Place back on the baking sheet.
While the chocolate is still wet, sprinkle a few sea salt flakes on top of each macaroon. Allow chocolate to dry completely.
I like to store these macaroons in the refrigerator for best shelf life. If kept in a sealed container too long the internal moisture from the macaroons will “melt” the sea salt, so if you’re planning on keeping them sealed for a longer period of time, you may wish to skip the sea salt entirely.

Notes

You will also need: Food processor, parchment paper or nonstick silicone baking mat

Nutrition Information

Show Details

Calories 155kcal (8%) Carbohydrates 12g (4%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 6mg (2%) Sodium 9mg (0%) Potassium 183mg (5%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 30IU (1%) Vitamin C 0.3mg (0%) Calcium 18mg (2%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 26macaroons

Amount Per Serving

Calories 155 kcal

% Daily Value*

Calories	155kcal	8%
Carbohydrates	12g	4%
Protein	3g	6%
Fat	10g	15%
Saturated Fat	5g	25%
Cholesterol	6mg	2%
Sodium	9mg	0%
Potassium	183mg	4%
Fiber	2g	8%
Sugar	7g	14%
Vitamin A	30IU	1%
Vitamin C	0.3mg	0%
Calcium	18mg	2%
Iron	1.7mg	9%