There’s something about biting into a soft, chewy macaroon that feels like a gentle hug from the inside out. When you combine the tropical flair of coconut with the earthy elegance of pistachios, you get a treat that transcends the seasons and stirs up memories of holidays, cozy kitchen moments, and family gatherings.
I remember the first time I made pistachio coconut macaroons with my grandmother. Her kitchen was filled with the sweet scent of toasted coconut and crushed pistachios, and she always insisted on using her wooden spoon for mixing—”for good luck,” she’d say. These little cookies were a staple at every family celebration, stacked high on dessert trays, nestled among the lemon bars and shortbread.
Pistachio coconut macaroons are a delightful twist on the classic coconut macaroon. They are chewy on the inside with a lightly crisp exterior, and the chopped pistachios add just the right amount of crunch and color. Perfect for spring brunches, festive holidays, or as an everyday indulgence with your afternoon coffee, these macaroons are more than just a sweet—they’re a bite of nostalgia.

Why You’ll Love This Recipe:
- Naturally gluten-free and dairy-free
- Only a handful of ingredients needed
- Great for gifting or entertaining
- Easy to customize and quick to make
INGREDIENTS YOU’LL NEED:

- 2 large egg whites
- ¼ tsp salt
- ½ cup sugar
- 1½ cups shredded unsweetened coconut
- ⅓ cup chopped pistachios
- ½ tsp vanilla extract
- ⅛ tsp almond extract (optional)
How to Make Pistachio Coconut Macaroons
Creating pistachio coconut macaroons is as easy as it is satisfying. The ingredients come together in one bowl, and the oven does the rest. Here’s how you can whip up a batch of these nutty, chewy delights.
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the oven and pan
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. This ensures your macaroons don’t stick and makes cleanup a breeze.
Step 2: Whip the egg whites
In a clean mixing bowl, whisk the egg whites with the salt until soft peaks form. This helps the macaroons hold their shape and gives them that signature chewy bite.
Step 3: Add the sugar
Gradually beat in the sugar, a tablespoon at a time, until the mixture becomes glossy and forms stiff peaks. This step is essential for achieving the right texture.

Step 4: Fold in the dry ingredients
Gently fold in the shredded coconut, chopped pistachios, vanilla extract, and almond extract if using. Be careful not to deflate the egg whites—you want to preserve that airiness.
Step 5: Scoop and bake
Using a small cookie scoop or spoon, drop heaping tablespoons of the mixture onto your prepared baking sheet. Bake for about 18–20 minutes, or until the edges are lightly golden.
Step 6: Cool and enjoy
Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cooled, store them in an airtight container—if they last that long!
HELPFUL TIPS:
- Use unsweetened shredded coconut to avoid overly sweet macaroons.
- Don’t overbake; macaroons should be lightly golden, not browned.
- For a festive touch, dip the bottoms in melted dark chocolate and chill until set.
- Make sure the egg whites are at room temperature—they whip better and faster.

DETAILS:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 18 macaroons
- Category: Dessert
- Method: Baking
- Cuisine: European, American
- Diet: Gluten-Free, Dairy-Free
NOTES:
You can finely chop the pistachios or pulse them in a food processor for a more even texture. Want a pop of color? Garnish the tops with a few extra pistachio pieces before baking.

NUTRITIONAL INFORMATION: (per macaroon, approximate)
- Calories: 90
- Fat: 6g
- Carbohydrates: 8g
- Sugar: 6g
- Protein: 2g
- Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Do I Have to Skin the Pistachios?
Skinning pistachios enhances the green color and gives your dish a more polished appearance, especially in desserts. While it’s not strictly necessary, blanching and peeling them can make a visual difference. For a quicker option, a touch of green food coloring works in a pinch.
Which Kind of Coconut Shall I Use for This Pistachio Coconut Macaroons Recipe?
Unsweetened dried coconut is ideal for pistachio coconut macaroons, giving a firmer texture and balanced sweetness. If using fresh grated coconut, expect a softer, more moist result—perfect with slight adjustments to baking time to ensure a golden finish.
STORAGE INSTRUCTIONS:
Store macaroons in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.

Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other chewy delights:
- Matcha Dream Cake
- Homemade Lime Sorbet
- Vegan Pistachio Milk Cake
- Green Tea Fudge: A Wholesome Fusion of Comfort and Culture
CONCLUSION:
Soft and chewy pistachio coconut macaroons are the kind of treat that fills your kitchen with joy and your heart with warmth. Whether you’re sharing them with family or savoring one in solitude with a cup of tea, these little bites are sure to brighten your day. Bake a batch, make some memories, and don’t be surprised if they disappear faster than you expect.
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Soft and Chewy Pistachio Coconut Macaroons
Description
There’s something about biting into a soft, chewy macaroon that feels like a gentle hug from the inside out. When you combine the tropical flair of coconut with the earthy elegance of pistachios, you get a treat that transcends the seasons and stirs up memories of holidays, cozy kitchen moments, and family gatherings.
I remember the first time I made pistachio coconut macaroons with my grandmother. Her kitchen was filled with the sweet scent of toasted coconut and crushed pistachios, and she always insisted on using her wooden spoon for mixing—”for good luck,” she’d say. These little cookies were a staple at every family celebration, stacked high on dessert trays, nestled among the lemon bars and shortbread.
Pistachio coconut macaroons are a delightful twist on the classic coconut macaroon. They are chewy on the inside with a lightly crisp exterior, and the chopped pistachios add just the right amount of crunch and color. Perfect for spring brunches, festive holidays, or as an everyday indulgence with your afternoon coffee, these macaroons are more than just a sweet—they’re a bite of nostalgia
Ingredients
2 large egg whites
¼ tsp salt
½ cup sugar
1½ cups shredded unsweetened coconut
⅓ cup chopped pistachios
½ tsp vanilla extract
⅛ tsp almond extract (optional)
Instructions
Step 1: Prepare the oven and pan
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. This ensures your macaroons don’t stick and makes cleanup a breeze.
Step 2: Whip the egg whites
In a clean mixing bowl, whisk the egg whites with the salt until soft peaks form. This helps the macaroons hold their shape and gives them that signature chewy bite.
Step 3: Add the sugar
Gradually beat in the sugar, a tablespoon at a time, until the mixture becomes glossy and forms stiff peaks. This step is essential for achieving the right texture.
Step 4: Fold in the dry ingredients
Gently fold in the shredded coconut, chopped pistachios, vanilla extract, and almond extract if using. Be careful not to deflate the egg whites—you want to preserve that airiness.
Step 5: Scoop and bake
Using a small cookie scoop or spoon, drop heaping tablespoons of the mixture onto your prepared baking sheet. Bake for about 18–20 minutes, or until the edges are lightly golden.
Step 6: Cool and enjoy
Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cooled, store them in an airtight container—if they last that long!
Notes
You can finely chop the pistachios or pulse them in a food processor for a more even texture. Want a pop of color? Garnish the tops with a few extra pistachio pieces before baking.