Coconut Macaroons With Chocolate & Pistachios

by

Drop

POSTED Thu, 25 September 2014

Serves

12

Total Time

82 MINS

Calories

321

These tasty coconut macaroons are delicately flavoured with honey, lemon zest, and orange blossom then topped with dark chocolate and chopped pistachios. (Gluten-free)

recipe-image

    INGREDIENTS


  • Granulated sugar icon
    Granulated sugar

    300 g (about 1 ½ cups)

  • Dessicated coconut icon
    Dessicated coconut

    300 g (about 3 ¾ cups)

  • Egg white icon
    Egg white

    5 (about 150 g)

  • Lemon icon
    Lemon

    1 (about 58 g)zest of

  • Honey icon
    Honey

    1 tablespoon (about 21 g)

  • Orange blossom water icon
    Orange blossom water

    2 teaspoons (about 8.8 g)

  • Sea salt icon
    Sea salt

    3 g (about ½ teaspoon)

  • Dark chocolate icon
    Dark chocolate

    200 g (about 1 ¼ cups)chopped

  • Pistacchios icon
    Pistacchios

    60 g (about ½ cup)chopped

    METHOD


  • 1. Add granulated sugar, dessicated coconut, egg white, lemon, honey, orange blossom water and sea salt to a clean large saucepan
  • 2. Heat - 5 min, low heat
  • 3. Let cool - 10 min
  • 4. Pre-heat oven - 174°C
  • 5. Line 2 clean baking sheets with parchment paper
  • 6. Scoop batter onto 2 baking sheets
  • 7. Arrange evenly
  • 8. Bake until golden brown - 12 min, 174°C
  • 9. Transfer onto cooling rack
  • 10. Add dark chocolate to a clean medium glass bowl
  • 11. Melt carefully in double boiler
  • 12. Dip content of baking sheets into chocolate mixture
  • 13. Sprinkle with pistacchios
  • 14. Chill in fridge until set

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