Name: Coconut Pistachio Macaroons Without Wafers Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: German
Ingredients: 150g coconut flakes (soaked and squeezed dry); 180g raw pistachios (unsalted); 100g granulated sugar; 1 1/2 tablespoons cornstarch; 1 tsp rose water or orange blossom water or vanilla extract; 1 egg; 1 egg white; Pinch of salt; 150g dark chocolate (about 1 1/2 bars)

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Introduction

These soft and moist coconut pistachio macaroons are a delightful treat without the need for wafers. Featuring chopped pistachios and a rich chocolate coating, they make a perfect dessert for special occasions like Christmas or Easter. Easy to prepare and wonderfully flavorful, they stay moist for days, ideal for gifting or enjoying at home.

The image shows round treats with two main layers. The bottom layer is a dark brown chocolate coating that covers the base and drips slightly onto the white marbled surface. The top layer is a larger dome shaped mound of green textured coconut or similar ingredient with a rough, crumbly look. Dark chocolate is drizzled in thick lines over the green topping, creating uneven streaks that flow down the sides. The treats are arranged on a white marbled surface, some blurred in the background, focusing on one detailed piece in front. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g coconut flakes, soaked and squeezed dry
180g raw pistachios, without salt
100g granulated sugar
1 1/2 tablespoons cornstarch
1 teaspoon rose water, orange blossom water, or vanilla extract
1 egg
1 egg white
Pinch of salt
150g dark chocolate (about 1 1/2 bars)

Instructions

Step 1: Preheat your oven to 180°C (350°F). Rehydrate the coconut flakes by covering them with warm water or milk in a bowl. Let soak for 5 minutes, then drain in a sieve and firmly squeeze out excess liquid with your fingers. Transfer the coconut flakes to a baking dish.
Step 2: Place the pistachios in a food processor and pulse a few times until finely chopped but still chunky. Avoid overprocessing.
Step 3: In a small bowl, beat the egg and egg white together with a hand mixer for about one minute until combined.
Step 4: Mix the chopped pistachios, sugar, cornstarch, rose water (or your chosen flavoring), beaten egg mixture, and salt into the soaked coconut flakes. Stir well with a fork to evenly combine all ingredients.
Step 5: Line a baking sheet with parchment paper or a silicone mat. Use a tablespoon to scoop portions of the mixture and place them evenly spaced on the sheet, shaping each into a dome. The mixture will feel light and fragile but will firm up when baked.
Step 6: Bake for 25 to 30 minutes, until the bases are light golden brown. Avoid overbaking to keep them moist. Remove from the oven and allow the macaroons to cool completely on the baking sheet before moving them.
Step 7: Melt the dark chocolate in the microwave or using a double boiler. For the microwave, heat at 50% power for 1 minute, stir, then continue melting in 15-second intervals until smooth.
Step 8: Dip each macaroon into the melted chocolate, turning gently to coat the sides. Return them to the baking sheet and let the chocolate set before serving or storing.

Tips & Variations

For extra flavor, try adding a teaspoon of finely grated orange zest to the mixture.
Substitute pistachios with almonds or pecans if preferred.
Use rose water or orange blossom water for a floral note, or vanilla extract for a more classic flavor.
If you don’t have a food processor, roughly chop the pistachios by hand for added texture.

Storage

Store the macaroons in an airtight plastic container or Tupperware to keep them moist for several days. Keep them at room temperature away from direct sunlight. If needed, gently reheat in a low oven for a few minutes before serving to slightly soften the chocolate.

How to Serve

The image shows a close-up of a green, dome-shaped sweet treat with a rough, textured surface that looks like it is made from coconut flakes mixed with a green ingredient, possibly matcha. The bottom part of the dome is dipped in dark brown chocolate, which also drips down the sides in thin, uneven lines. The treat sits on a white parchment paper on top of a white marbled surface. More domes of the same dessert are blurred in the background, creating depth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the coconut flakes in advance?

Yes, you can soak and squeeze the coconut flakes a few hours ahead and keep them covered in the refrigerator until you’re ready to make the macaroons.

Can I use sweetened or toasted coconut flakes instead?

It’s best to use unsweetened, raw coconut flakes to control the sweetness and moisture. Toasted flakes will alter the texture and flavor of the macaroons.