There’s something magical about biting into a cookie that’s soft, chewy, and just the right kind of sweet. These Pistachio Coconut Macaroons are the kind of treat that instantly makes you pause and savor the moment. They’re the perfect little bites to enjoy with a cup of tea on a quiet afternoon, to serve up at holiday gatherings, or to tuck into cookie boxes for gifts that feel a bit more special.

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Growing up, coconut macaroons were a staple around the holidays. My grandmother used to make big batches of them, golden and toasty on the outside, soft and sugary on the inside. But these? These take that tradition up a notch. The pistachios bring a buttery crunch and a hint of sophistication that balances beautifully with the sweetness of the coconut.

What I love most about this recipe is how it feels both nostalgic and new. It brings back the warmth of family kitchens and cookie tins, but the pistachio adds a modern twist that keeps things interesting. These macaroons are naturally gluten-free, made with simple ingredients, and require no fancy equipment or complicated steps—just a little love and a bit of mixing.

Why You’ll Love This Recipe:

Soft and chewy inside, golden and crisp on the outside
A unique flavor combination with toasted coconut and earthy pistachios
Perfect for gifting, entertaining, or sneaking one after dinner
Naturally gluten-free and easy to make
Simple ingredients, no fuss, big flavor

INGREDIENTS YOU’LL NEED:

3 large egg whites
1 pinch of salt
100 g sugar
200 g shredded unsweetened coconut
100 g ground pistachios
1 tsp vanilla extract

HOW TO MAKE PISTACHIO COCONUT MACAROONS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prep
Start by preheating your oven to 320°F (160°C) and lining a baking sheet with parchment paper. This is one of those easy-prep recipes, so it’s perfect for when you want to bake something sweet without a big mess.

Step 2: Whisk the Egg Whites
In a clean, dry mixing bowl, whisk the egg whites with a pinch of salt. Beat until soft peaks form, then slowly add in the sugar while continuing to beat. You’re looking for a glossy, slightly thick meringue—this is what gives the macaroons their soft, chewy texture.

Step 3: Fold in the Good Stuff
Gently fold in the shredded coconut, ground pistachios, and vanilla extract. The mixture will be a bit sticky and fragrant, with a wonderful nutty-coconut scent. It should hold its shape when scooped but still be moist.

Step 4: Scoop and Shape
Using a small cookie scoop or a spoon, form small mounds and place them on the prepared baking sheet. Don’t worry about perfect shapes—these cookies have a rustic charm and bake beautifully even if they’re not all identical.

Step 5: Bake to Perfection
Bake for about 15–18 minutes or until the tops are lightly golden and the edges have a slight crisp. Keep an eye on them during the last few minutes; every oven is a little different, and you want that perfect soft center with just a touch of toasty color.

Step 6: Cool and Enjoy
Let the cookies cool completely on a wire rack before serving. They’ll firm up a little as they cool, making them even easier to handle—and, of course, enjoy!

HELPFUL TIPS:

Use room temperature egg whites – They whip up more easily and give better volume.
Don’t overmix the meringue – Once the sugar is incorporated and you have soft peaks, stop there. Overbeating can make your cookies dry.
Scoop evenly – A cookie scoop helps create uniform macaroons that bake evenly.
Toast the coconut (optional) – For an extra layer of flavor, lightly toast the coconut before mixing it in. It gives the macaroons a deeper, nuttier taste.
Chill the mixture – If your dough feels too sticky to shape, pop it in the fridge for 10–15 minutes to firm up.

DETAILS:

Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: About 30–35 minutes
Yield: About 20 macaroons
Category: Cookies / Dessert
Method: Baking
Cuisine: European / Holiday
Diet: Gluten-Free

NOTES:

These macaroons are naturally gluten-free and keep really well, making them ideal for baking ahead of time. The flavor actually improves a day or two after baking as the pistachio and coconut meld together beautifully.

NUTRITIONAL INFORMATION:

(Per macaroon – approximate)

Calories: 110
Protein: 2g
Fat: 7g
Carbohydrates: 9g
Sugar: 6g
Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use sweetened coconut instead of unsweetened?
Yes, but the final result will be much sweeter. If you’re using sweetened coconut, consider reducing the sugar slightly to balance the flavor.

Can I make these dairy-free?
They already are! No butter, milk, or cream needed.

Can I substitute other nuts for pistachios?
Absolutely. Almonds or hazelnuts would work well here, though pistachios do give the most beautiful color and flavor.

Do these freeze well?
Yes, you can freeze the baked cookies in an airtight container for up to 2 months. Just thaw at room temperature before serving.

STORAGE INSTRUCTIONS:

Store cooled macaroons in an airtight container at room temperature for up to 5 days. If you prefer them a bit firmer, refrigerate them—they’re just as delicious chilled.

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CONCLUSION

Pistachio Coconut Macaroons are a delightful twist on a classic treat, offering that perfect balance of soft and chewy with just a hint of crunch. Whether you’re baking them for a special occasion or just to satisfy a craving, these cookies are bound to become a go-to in your recipe box. They’re simple to make, packed with flavor, and guaranteed to make anyone smile.