Chocolate Pistachio Coconut Macaroons

45 prep + 25 cook

large cookies

Just 7 ingredients for the easiest and most delicious chocolate covered pistachio coconut macaroons! The best coconut cookies!

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

In a large mixing bowl, combine shredded coconut, chopped pistachios, vanilla extract, sea salt, and sweetened condensed milk.
Use a spatula to mix these ingredients together until the coconut shreds are well coated in the condensed milk. Set aside this mixture.
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.
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.

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.
Place the scoops onto your lined baking sheets, spacing the cookies about 1 ½ to 2 inches apart.
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.
Remove the cookies from the oven and allow them to cool on the baking sheet.

Once the coconut macaroons have cooled completely to room temperature, they can be dipped in chocolate.
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.
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.
Place the cookies onto a sheet of parchment paper to set.
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.
If desired, sprinkle finely ground pistachios over the cookies while the chocolate is still wet. Allow the chocolate to set before enjoying.

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!