Ingredients
-
3 Egg Whites
-
1/2 cup Granulated Sugar
-
1/2 tsp Pure Vanilla Extract
-
a pinch Salt
-
14 oz (397g) Shredded Coconut
-
1/2 cup Coconut ChipsThese are unseeted flakes of coconut
-
1 cup (whole) Pistachios
-
4 oz (114g) White Chocolate
-
1 Tbsp Coconut Oil
Directions
Steps
|
1
Done
|
Special EquipmentAlthough many Americans use a microwave to melt chocolate, chocolate burns very easily and I find the microwave alters the taste. I prefer melting the chocolate in a candy melting pot, such as this one - it is easy to use, and it's impossible to burn the chocolate: ROSANNA PANSINO by Wilton Nerdy Nummies Candy Melting Pot - Chocolate Melting Pot. |
|
2
Done
|
Preheat the oven to 325°F/162°C. Line a baking sheet with parchment paper. |
|
3
Done
|
In a dry pan, toast the pistachios for 3-5 minutes on medium heat. Remove and let cool. Do the same with the coconut chips (these are unsweetened flakes of coconut). |
|
4
Done
|
In a large bowl or stand mixer, whisk the egg whites, sugar, vanilla extract and a pinch of salt. |
|
5
Done
|
Fold in the shredded coconut. Chop the pistachios and add. Fold in the the toasted coconut chips. |
|
6
Done
|
To form the macaroons, I like using a mini icecream scooper for even results (Cookie Scoop Set,JSDOIN Ice Cream Scoop Set, 3 PCS 18/8 Stainless Steel Ice Cream Scoop Trigger Include Large-Medium-Small Size, Melon Scoop (cookie scoop)). Scoop the batter onto the lined baking sheet. Depending on the size, this yields 20-10 macaroons. |
|
7
Done
|
Bake for 30 minutes (the coconut mixture should be dry, no longer moist). Remove and let cool. |
|
8
Done
|
Melt the ChocolateUsing a candy melting pot, melt the chocolate. Add 1 Tbsp coconut oil and mix well. The oil will make the chocolate smooth and silky. Let the chocolate sit for about 10 minutes to thicken. Drizzle the chocolate over the macaroons and let set in the refrigerator for about 30 minutes. |
