Pistachio Macaroons Recipe

Introduction

These Pistachio Macaroons are a delightful twist on the classic coconut treat. Combining crunchy pistachios with sweet coconut and a hint of almond and vanilla, they are chewy, flavorful, and perfect for any occasion.

Ingredients

• 1 cup unsalted pistachios
• ½ teaspoon salt
• 14 oz. sweetened condensed milk
• 14 oz. sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Instructions

1. Step 1: Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.
2. Step 2: Grind pistachios in a food processor until they form small crumbs, stopping before they become a paste. Alternatively, chop the nuts as finely as possible by hand.
3. Step 3: In a mixing bowl, stir together the chopped pistachios, salt, sweetened condensed milk, shredded coconut, vanilla extract, and almond extract until well combined.
4. Step 4: Use a medium cookie scoop or spoon to portion about 2 tablespoons of the mixture onto the prepared cookie sheet, spacing them evenly.
5. Step 5: Bake for 18 to 20 minutes, or until the edges are lightly golden and the cookies are set.
6. Step 6: Remove from the oven and allow the macaroons to cool completely on the baking sheet.
7. Step 7 (optional): For an extra special touch, dip the bottoms of the cookies in melted chocolate and let them set before serving.

Tips & Variations

• For a more intense nut flavor, toast the pistachios lightly before chopping.
• Swap almond extract for orange blossom water for a floral twist.
• Use dark or white chocolate for dipping according to your preference.
• Make mini macaroons using a smaller scoop for bite-sized treats.

Storage

Store the pistachio macaroons in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to 2 weeks. To enjoy their chewy texture, bring them to room temperature before serving. If dipped in chocolate, refrigerate to keep the chocolate firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios instead of unsalted?

It’s best to use unsalted pistachios to control the salt level in the macaroons. If using salted pistachios, reduce or omit the added salt to prevent the cookies from becoming too salty.

Can I make these macaroons gluten-free?

Yes, this recipe is naturally gluten-free since it does not include any wheat or gluten-containing ingredients. Just be sure any chocolate used for dipping is also gluten-free if you choose that option.

Pistachio Macaroons Recipe

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★★★★★

4.4 from 141 reviews

Delightfully chewy and nutty, these Pistachio Macaroons combine sweetened condensed milk, shredded coconut, and finely ground pistachios for a rich, flavorful treat. Perfectly golden brown with a hint of vanilla and almond extracts, these macaroons can be enjoyed plain or dipped in chocolate for extra indulgence.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: About 18–20 macaroons 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Nut Base

• 1 cup unsalted pistachios
• ½ teaspoon salt

Main Mixture

• 14 oz. sweetened condensed milk
• 14 oz. sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Optional

• Melted chocolate for dipping

Instructions

1. Preheat Oven: Preheat your oven to 350°F (177°C) and line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
2. Prepare Pistachios: Using a food processor, grind the pistachios until they reach a coarse crumb texture, careful not to over-process into a paste. Alternatively, finely chop the nuts by hand.
3. Mix Ingredients: In a large bowl, stir together the ground pistachios, salt, sweetened condensed milk, shredded coconut, vanilla extract, and almond extract until well combined into a sticky batter.
4. Portion Macaroons: Use a medium cookie scoop or spoon to drop approximately 2 tablespoons of the batter per cookie onto the prepared baking sheet, spacing them evenly to allow room for baking.
5. Bake: Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the edges and tops of the macaroons turn lightly golden brown.
6. Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheet; this helps them set and prevents breaking.
7. Optional Chocolate Dip: If desired, dip the bottoms of the cooled macaroons into melted chocolate. Place on parchment paper and let the chocolate harden before serving.

Notes

• Grinding pistachios finely but not into a paste ensures a pleasant texture.
• Use parchment paper or silicone mats for easy cookie removal.
• Chilling the dough briefly before scooping can help maintain cookie shape during baking.
• Dip bottoms in dark or milk chocolate according to preference for added flavor.
• Store macaroons in an airtight container at room temperature for up to 5 days.

Keywords: pistachio macaroons, coconut macaroons, nut macaroons, easy cookie recipe, baked macaroons, christmas cookies, holiday treats