Chocolate Covered Pistachio Coconut Macaroons (video)

Just 7 ingredients for the most delicious chocolate-covered pistachio coconut macaroons! If you love classic coconut macaroons, you have to give this pistachio version a try! These soft coconut cookies are made with shredded coconut, chopped pistachios, sweetened condensed milk, and egg whites. Once they’re cooled, they get dipped in chocolate, making them look extra fancy! These cookies are great year-round but especially wonderful for Christmas!

Watch My Pistachio Coconut Macaroons Video Tutorial

Watch my YouTube pistachio coconut macaroons video tutorial for step-by-step instructions and see just how easy these coconut cookies are to make! Want to stay up to date on my newest posts and recipes? Make sure to subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Pistachio Coconut Macaroons

Here are my tips for the main ingredients you’ll need to make these easy coconut cookies. Find the full list of ingredients with measurements in the printable recipe card below.

• Shredded Coconut – finely shredded coconut works best for this recipe. You can use either sweetened or unsweetened, depending on your taste. I personally use the sweetened variety.
• Pistachios – salted, roasted pistachios are my go-to for these macaroons. The light hint of saltiness complements the sweetness of the coconut, balancing out the flavors wonderfully!
• Chocolate Melts – for dipping cookies or fruit, I recommend using chocolate melts instead of chocolate chips. Melts can be easily melted in the microwave and do not need to be tempered.
• Sweetened Condensed Milk – you can use regular or reduced fat for this recipe.
• Egg Whites – an essential component in the recipe! Egg whites give macaroons their light and fluffy texture.

Preparing for the Cookie Recipe

These incredible pistachio coconut macaroons come together in no time! With just seven ingredients, you’ll be enjoying them soon!

1. Preheat the oven to 325°F. Line two large baking sheets with parchment paper or silicone baking mats.
2. Using a chef’s knife, carefully chop the pistachios into small bits.

How to Make Pistachio Coconut Macaroons

Here’s how to make these easy coconut macaroons!

1. In a large mixing bowl, combine shredded coconut, chopped pistachios, vanilla extract, sea salt, and sweetened condensed milk.
2. Use a spatula to mix these ingredients together until the coconut shreds are well coated in the condensed milk. Set aside this mixture.
3. Place the egg whites into a separate mixing bowl. Using a stand mixer or hand mixer, whisk the eggs white for a few minutes, until they reach stiff peak stage.
4. Add the whisked egg whites in batches to the coconut mixture. Use a spatula and gently work the egg whites in, folding and mixing thoroughly.

Baking Instructions for Coconut Macaroons

Once you have the cookie batter ready to go, it’s time to get these cookies into the oven!

1. Use a large measuring scoop – about 3 tablespoons – to measure out the mixture for each cookie. You can also use a smaller, 1 ½ tablespoon scoop for smaller cookies.
2. Place the scoops onto your lined baking sheets, spacing the cookies about 1 ½ to 2 inches apart.
3. Bake the cookies at 325°F for 25 to 26 minutes for larger cookies, and 20 minutes for smaller cookies. Bake until the edges and tops of the cookies are rich golden-brown.
4. Remove the cookies from the oven and allow them to cool on the baking sheet.

Dipping Macaroons into Chocolate!

1. Once the coconut macaroons have cooled completely to room temperature, they can be dipped in chocolate.
2. Place the chocolate melts into a large bowl. Melt the chocolate in the microwave or over a double boiler on the stove top. Stir and cook until smooth.
3. Gently hold the cookies by the top part and dip them about a third of the way into the chocolate. Shake off any excess chocolate and gently scrape the bottom of the cookies on the rim of the bowl to remove excess chocolate from the bottom.
4. Place the cookies onto a sheet of parchment paper to set.
5. Transfer any remaining chocolate into a plastic bag or pastry bag, cut off a tiny bit of the tip, and drizzle chocolate over the top of the cookies.
6. If desired, sprinkle finely ground pistachios over the cookies while the chocolate is still wet. Allow the chocolate to set before enjoying.

Serving & Storing Suggestions for Macaroons

Store chocolate covered macaroons at room temperature in a well-sealed container. Enjoy the cookies within 3 to 4 days.

Need to freeze these cookies for later? I recommend freezing plain cookies, without the chocolate, for best results. The chocolate will lose its gloss when frozen. Thaw the cookies, then dip them into chocolate and enjoy!

More Recipes to Try!

Enjoyed these delicious pistachio coconut cookies? Check out some of my other recipes you’re sure to love!

• Pistachio Chocolate Chip Cookies – soft and chewy brown butter cookies dotted with salted pistachios and sweet chocolate chips!
• Pumpkin Snickerdoodles – the most delicious pumpkin cookies! Super soft and chewy with creamy cream cheese frosting!
• Old Fashioned Butter Spritz Cookies – my mom’s old recipe for the best butter cookies! Soft, delicious, and easy to make!
• Chocolate Pistachio Biscotti – crispy, delicious Italian cookies dotted with pistachios, dipped in chocolate!

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