Cardamom Coconut Pistachio Macaroons
Rated 5.0 stars by 5 users
These coconut macaroons are everything you want on your Passover table — chewy, golden and totally addictive. Naturally gluten-free and kosher for Passover, these macaroons are stunning on a platter and feel extra special. Make them ahead, let them set in the fridge, and watch them disappear.
Ingredients
-
400mL full-fat coconut milk, preferably full cream
-
3 cups shredded unsweetened coconut
-
4 egg whites
-
⅓ cup sugar (I used coconut sugar but you can sub with granulated)
-
2 tbsps honey
-
1 tsp vanilla extract
-
1 tsp ground cardamom
-
pinch of kosher salt
-
1 cup toasted shelled pistachios, blended up and divided (⅓ cup crushed pistachios for the batter)
-
1 ½ cups milk chocolate, melted (can also use bittersweet or semi-sweet - your choice!)
Directions
Preheat oven to 325 degrees F.
Place the coconut milk and the shredded coconut in a pot and bring to a simmer. Mix and keep on the heat until all the milk has been absorbed into the shredded coconut. Once it’s all absorbed, turn off the heat and let it cool completely.
In a medium-sized bowl, add the egg whites and whisk until soft peaks form. Add the sugar, honey, vanilla, cardamom, and a pinch of salt, and continue to whisk until everything is frothy white. Add in the cooled shredded coconut and 1/3 cup crushed pistachios and mix until combined.
Using an ice cream scoop, shape your macaroons and place them on a parchment-lined baking tray. Place into the oven and bake for 25-30 minutes until golden. Remove and let cool completely. They are going to be very delicate, so do this next part gently.
Heat your chocolate in a bowl, then set out the rest of your crushed pistachios on a plate. Dip each macaroon bottom down into the chocolate and then place on the pistachios to coat all over. Place back onto the parchment-lined tray they had cooled on. Do this until they are all coated and place them into the fridge for at least 30 minutes to set. Enjoy!