Ingredients
Scale
- 1 1/2 cups shredded unsweetened coconut flakes
- 1 1/2 cups skinned pistachio nuts
- 1/2 cup granulated sugar
- 1 1/2 tbsp cornstarch
- 1 1/2 tsp rosewater
- 1 egg
- 1 egg white
- Pinch salt
- 9 oz dark chocolate (for coating)
Instructions
- Preheat the oven to 325°F (160°C). If using dried coconut flakes, soak them in warm water for 5 minutes, then drain.
- In a food processor, pulse the skinned pistachios until finely crumbled.
- In a mixing bowl, beat together the egg and egg white. Mix in the processed pistachios, coconut, sugar, cornstarch, rosewater, and salt until combined.
- Line a baking sheet with parchment paper. Shape tablespoonfuls of the mixture into haystack-like forms on the sheet.
- Bake for 25 to 30 minutes until golden at the base; allow cooling completely before moving.
- Melt dark chocolate and dip each macaroon about 1/4 inch up the sides; let set on the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 macaroon (30g)
- Calories: 135
- Sugar: 8g
- Sodium: 15mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg