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Hand holding a pistachio coconut macaroon with flecks of golden brown on the exterior.

Pistachio Macaroons

Yummy coconut pistachio macaroons are naturally gluten free, super simple to make and they taste amazing. They are chewy with a little bit of crunch and an optional dunk in chocolate makes them extra delicious.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 26 Cookies
Author: Carlee

Ingredients

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

Instructions

  • Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.
  • Grind 1 cup unsalted pistachios in food processor to the point of small crumbs, stop before you get to a paste. Alternatively, chop the nuts as finely as possible.
  • Stir together the chopped pistachios along with ½ teaspoon salt, 1 14 oz can sweetened condensed milk, 1 14 oz bag sweetened shredded coconut, 1 teaspoon vanilla extract, and 1 teaspoon almond extract.
  • Use a medium cookie scoop to scoop about 2 Tablespoons of the mixture onto lined pan.
  • Bake for 18-20 minutes or until lightly golden.
  • Allow to cool completely.
  • If desired, dip the bottoms of the cookies in melted chocolate.

Nutrition

Serving: 1cookie | Calories: 153kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 104mg | Potassium: 156mg | Fiber: 1g | Sugar: 15g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
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