{"id":17093,"date":"2020-11-20T07:39:44","date_gmt":"2020-11-20T13:39:44","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/pistachio-coconut-macaroons-soft-chewy\/"},"modified":"2020-11-20T07:39:44","modified_gmt":"2020-11-20T13:39:44","slug":"pistachio-coconut-macaroons-soft-chewy","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/pistachio-coconut-macaroons-soft-chewy\/","title":{"rendered":"Pistachio Coconut Macaroons – Soft & Chewy"},"content":{"rendered":"

These homemade pistachio coconut macaroons are chewy and soft and made without sweetened condensed milk! A hint of rosewater makes these so special! Perfect for Christmas! Jump to Recipe<\/a> <\/em><\/p>\n

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Want to make Coconut Macaroons special? Add Pistachios! <\/h2>\n

There is something so special about anything that has pistachios in it. Growing up in Germany, we would sometimes get those famous Mozart Chocolate Truffles that feature a center of pistachio marzipan. It always felt like they were the \u201cfancy holiday nut.\u201d<\/p>\n

And due to their price tag and I still save recipes like my pistachio cheesecakes<\/a> for special occasions.<\/p>\n

Today’s recipe for Pistachio Coconut Macaroons, are perfect for Christmas, Easter and Passover. I LOVE me a good homemade coconut macaroon and while I usually resort to my favourite German Soft Coconut Macaroons<\/a> recipe this year I am trying these! Let me tell you they are the perfect vehicle to showcase the pistachio in all of its glory.<\/p>\n

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These coconut macaroons are made with rehydrated shredded unsweetened coconut, which provides a nice, chewy base without having to add sweetened condensed milk. The rich combination of pistachio and coconut is utterly irresistible. I added a hint of rosewater to these – for Persian twist! I just LOVE the pistachio\/rosewater flavor combination. Have you tried my Persian Love Cake Overnight Oats<\/a>? To take these from good to great I dipped the coconut pistachio macaroons in dark chocolate!<\/p>\n

Do I have to skin the pistachios? <\/h2>\n

Skinning the pistachio nuts will result in a brighter green color and a prettier end result, but if you are in a hurry just add some food colouring. <\/p>\n

\"pistachio<\/p>\n

Which kind of coconut shall I use for this pistachio coconut macaroons recipe? <\/h2>\n

This coconut macaroons recipe uses unsweetened dried coconut but fresh grated works too. As we have no sugar added, the shreds are a bit drier and will need to be rehydrated before use. <\/p>\n

How to rehydrate shredded coconut? <\/h3>\n

Rehydrate unsweetened coconut shreds<\/strong> by pouring the shreds into a bowl and covering them with warm coconut milk or water. Do I add a splash or amaretto to this mix? YES I sometimes do. Let the coconut soak for 5 minutes, then drain.<\/p>\n

Now firmly squeeze all the liquid out of the coconut shreds with your fingers. Proceed with the Christmas cookies recipe.<\/p>\n

However, if sweetened coconut<\/strong> is what you’re having just note that it won\u2019t need to be rehydrated and it\u2019s already sweetened, so you can cut the sugar in the recipe down to 1\/4 cup). <\/p>\n

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How to store these Pistachio Coconut Macaroons? <\/h2>\n

I like to store these homemade coconut macaroons in an airtight container in the refrigerator for best shelf life. If you added sea salt on top and plan to keep them in a sealed container too long the internal moisture from the macaroons will \u201cmelt\u201d the sea salt, So if you want to store these, you may wish to skip the sea salt sprinkle.<\/p>\n

Tips:<\/h2>\n