Feliz (almost) navidad everyone! I hope you are able to find time within the hustle and bustle of the holidays to slow down and enjoy time with loved ones. It can be so easy for me to get wrapped up in all the little minutae, but cooking has a magical way of allowing me to push pause and be in the moment with whomever is near. People always end up in the kitchen, after all! These macaroons are a festive take on my husband’s favorite cookie. They’re easy and so delicious if you are a coconut lover. ¡Buen provecho!
Chocolate + Pistachio Dipped Macaroons
Ingredients
- 2 cups sweetened shredded coconut
- 2 cups unsweetened shredded coconut
- 1 cup raw sugar
- 1 tsp sea salt
- ½ teaspoon allspice
- 3 large egg whites
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup bittersweet chocolate chips
- ½ cup pistachios, coarsely chopped
Method
- Preheat oven to 325ºF. Line 2 cookie sheets with parchment paper.
- Mix together coconut, sugar, salt and allspice in a large bowl. In another bowl, whisk egg whites with maple syrup and vanilla until slightly frothy. Combine egg white mixture into coconut mixture, preferably using hands, until everything is thoroughly incorporated. Use hands or an ice cream scoop to form golf-ball sized portions.
- Bake for about 15-20 minutes until golden. If some fall apart a little, just use your hands to reshape and put them back in the oven for a few minutes.
- Put chocolate in a microwave-safe bowl and heat in 30 second intervals, stirring in between (probably 3 separate times) until chocolate is smooth.
- Once macaroons are cool, dip them in chocolate and roll in pistachios. I like to refrigerate them, but they are great at room temperature. Enjoy!
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