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Coconut Pistachio Macaroons Without Wafers Recipe

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★★★★★

4.6 from 143 reviews

Soft and moist coconut macaroons featuring chopped pistachios and a rich dark chocolate coating, perfect for festive occasions like Christmas or Easter. This easy-to-make German dessert stays fresh and moist for days and is ideal for gifting.

Ingredients

Scale

Coconut Mixture

  • 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

Chocolate Coating

  • 150g dark chocolate (about 1 1/2 bars)

Instructions

  1. Preheat Oven and Prepare Coconut: Preheat your oven to 180°C (350°F). Soak the coconut flakes in warm water or milk for 5 minutes, then drain using a sieve and firmly squeeze out all excess liquid with your fingers. Place the dried coconut flakes in a baking dish.
  2. Chop Pistachios: Place pistachios in a food processor and pulse briefly to finely chop them, ensuring some nut pieces remain for texture. Avoid over-processing to retain some crunch.
  3. Beat Eggs: In a small bowl, beat the whole egg and egg white using a hand mixer for about one minute until well combined and slightly frothy.
  4. Combine Ingredients: Mix the chopped pistachios, sugar, cornstarch, rose water (or chosen flavoring), beaten eggs, salt, and soaked coconut flakes altogether. Stir well with a fork to evenly incorporate all ingredients into a sticky dough.
  5. Shape Macaroons: Line a baking sheet with parchment paper or a silicone mat. Using a tablespoon, scoop out portions of the coconut mixture and form them into dome shapes on the sheet, spacing them evenly. The mixture will feel delicate but will firm up as they bake.
  6. Bake: Bake the macaroons for 25 to 30 minutes until the bases turn a light golden brown. Avoid overbaking to preserve their moist texture. Once done, remove from the oven and allow them to cool directly on the baking sheet to firm up.
  7. Melt Chocolate: Melt the dark chocolate using a microwave or double boiler method. In the microwave, heat for 1 minute at 50% power, stir, then continue heating in 15-second intervals until smooth and fully melted.
  8. Dip Macaroons in Chocolate: Once completely cooled, dip each macaroon into the melted chocolate, turning gently to coat all sides. Place back onto the baking sheet to set.

Notes

  • Store macaroons in a plastic or Tupperware container to keep them moist for several days.
  • Ensure not to overbake the macaroons to prevent drying out.
  • Do not move the macaroons before they have fully cooled, as they are fragile when warm.
  • The flavor can be customized with rose water, orange blossom water, or vanilla extract according to preference.

Keywords: Coconut macaroons without wafers, coconut macaroon recipe, coconut pistachio macaroons

Find it online: https://tastybella.com/coconut-pistachio-macaroons-without-wafers-recipe/