St. Patrick’s Day is just days away. May sweet blessings and yummy pistachio macaroons find their way to you. This is a lovely combination of pistachio and coconut, and it was my introduction to pistachio paste. A good introduction – I found it has a nice flavor. Enjoy!
2 egg whites
1 tablespoon granulated sugar
1/4 teaspoon cream of tartar
3 cups sweetened fancy coconut
1/2 cup sweetened condensed milk
1 tablespoon pistachio paste (optional)
1 cup dark chocolate chips (optional)
In a stand mixer fitted with a whisk attachment, beat the egg whites until foamy. Add the sugar and cream of tartar and beat until peaks are formed.
Fold the coconut, condensed milk and pistachio paste into the egg whites. Place the bowl in the refrigerator for about 30 minutes to chill.
Preheat the oven to 325 degrees.
Line a rimmed cookie sheet with parchment paper. Using a tablespoon or ice cream scoop, drop 12 equal portions of dough onto the prepared cookie sheet, about 1 1/2 inches apart.
Bake for 20-25 minutes, until lightly golden. Remove the cookies from the oven and allow them to cool slightly on the pan before transferring them to wire racks to cool completely.
Optional: In a double boiler over medium heat, or a small heatproof bowl set over simmering water, melt the chocolate chips. Dip the bottom of each cookie in the chocolate and place it back on the lined cookie sheet to set. Once finished, you can place the cookie sheet in the refrigerator to help the chocolate set up.
Sweet Notes: I found the pistachio paste on Amazon.
Credit: Butter Celebrates! by Rosie Daykin