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Pistachio Coconut Macarons

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Delight in these unique Pistachio Coconut Macarons, combining nutty pistachio and tropical coconut flavors in a delicate French cookie.

Ingredients

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  • 100g almond flour
  • 150g powdered sugar
  • 100g egg whites (aged at room temperature for 24 hours)
  • 100g granulated sugar
  • ¼ tsp cream of tartar
  • Green food coloring (optional)
  • 100g unsalted butter, softened
  • 200g powdered sugar
  • 2 tbsp coconut milk
  • ½ tsp vanilla extract
  • 60g pistachio paste (or finely ground pistachios blended into a paste)
  • 30g shredded coconut (toasted for extra flavor)

Instructions

  1. Sift together the almond flour and powdered sugar into a large bowl.
  2. Whip the egg whites with cream of tartar until foamy.
  3. Slowly add granulated sugar while beating on medium speed.
  4. Increase to high speed and whip until the meringue forms stiff peaks.
  5. Gently fold the sifted dry ingredients into the meringue.
  6. Transfer the batter into a piping bag fitted with a round tip.
  7. Let the macaron shells rest at room temperature for 30–60 minutes.
  8. Preheat the oven to 300°F (150°C) and bake for 12–15 minutes.
  9. Beat the butter in a mixing bowl until fluffy.
  10. Add powdered sugar and mix until smooth.
  11. Fold in pistachio paste and toasted shredded coconut.
  12. Pair similar-sized macaron shells together and pipe filling onto one shell.
  13. Let the assembled macarons rest in the fridge for at least 24 hours.

Notes

Allowing egg whites to age at room temperature is crucial for stable meringue.

Nutrition

Find it online: https://doughgirlbylea.com/pistachio-coconut-macarons-recipe/

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