Dark Chocolate Pistachio Macaroons with Rosewater and Sea Salt Flakes – Delicious Gluten Free Treat for Passover or Anytime of Year
There is something so special about pistachios. Growing up, I always felt like they were the “fancy nut.” Maybe it’s their distinctive green color or their utterly unique flavor that made me covet pistachios. With their royal history and their hefty price tag, it’s no wonder I sensed that pistachios were special. Little did I know just how many delectable treats can be made with these sweet green nuts. Macaroons, those ubiquitous haystacks of Passover sweetness, seem like a perfect vehicle to showcase the pistachio in all of its glory.
Macaroons originated in Italy in the 1700s, where they were first made with almond paste. Italian Jews began making their own versions of the recipe during that same century. Jews appreciated that the chewy cookies contained no grains or leavening, and thus could be enjoyed during Passover. In Mediterranean Sephardic Jewish communities, macaroons are usually made with almonds, like they originally were in Italy. But there is no law that says we can’t use pistachios! American macaroons are more often made with coconut, which provides a nice, chewy base. After experimenting a bit, I found the rich combination of pistachio and coconut to be utterly irresistible. I added rosewater to the mix, inspired by the classic Persian pistachio/rosewater flavor combination. Then (because why stop now?) I dipped them in dark chocolate and sprinkled them with sea salt flakes. Whoa. Be still my heart!
Skinning the pistachios takes some time, but for a special occasion like Passover these are well worth the effort. Technically you don’t have to skin them, but your macaroons will be a bit less light/fluffy and the color won’t be as bright a green. If you plan a bit in advance, you can skin the nuts a day prior while binging Netflix. A little extra effort goes a long way here. These macaroons are worth the time, they are truly special. Enjoy!
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Beauty shots and styling by Bethany Nauert.
Dark Chocolate Pistachio Macaroons
Ingredients
- 1 1/2 cups shredded coconut flakes, plain, unsweetened
- 1 1/2 cups skinned pistachio nuts (details below)
- 1/2 cup granulated sugar
- 1 1/2 tablespoons potato starch (if not for Passover, you can substitute corn starch)
- 1 1/2 teaspoons rosewater (or substitute vanilla extract)
- 1 egg
- 1 egg white
- Pinch salt
- 9 ounces dark chocolate (use a dairy free chocolate to keep it pareve)
- Sea salt flakes for garnish (optional)
NOTES
Instructions
- Preheat your oven to 325 degrees F. In this recipe, you can use either grated fresh coconut or dried coconut flakes. If using dried coconut, rehydrate it by pouring it into a bowl and covering it with warm water. Let the coconut soak for 5 minutes, then drain. Squeeze all the excess liquid out firmly with your fingers. Proceed with recipe. If using fresh coconut, no need to prep it-- simply proceed with recipe.
- Skinning the pistachio nuts will result in a brighter green color and a prettier end result, but if you are short on time it is not required. You can learn how to skin them by searching my blog for "how to skin pistachios." Place skinned pistachios into a food processor. Process for a few seconds until the mixture becomes a mixture of fine crumbles. Don’t over-process and let it turn into a paste… it should resemble crumbs.
- Beat the egg and egg white together in a small bowl. Stir the processed pistachio crumb mixture into the rehydrated coconut along with the sugar, potato starch, rosewater or vanilla, beaten egg and egg white, and salt. Stir with a fork well to combine, making sure all ingredients are evenly dispersed.
- Line a baking sheet with parchment paper or a silpat. Place rounded tablespoonfuls of the coconut mixture onto the baking sheet, evenly spaced, forming the mounds into rounded haystack-like shapes. They will feel very loose and delicate at first, but will firm up as they bake.
- Place the macaroons in the oven and let them bake for 30 minutes, until the bases of the haystacks turn light golden brown. Don’t overbake or the macaroons will become dry. Remove the macaroons from the oven. Allow the macaroons to cool directly on the baking sheet. Do not try to remove them before they'll cool; when hot, they are delicate, but they become firmer as they cool.
- Melt 9 oz dark chocolate, either in the microwave or in a double boiler. If using the microwave, heat at 50% power for 1 minute, stir, then continue to melt in 15 second bursts at 50% power until the chocolate becomes smooth. Grasp each macaroon at the top and dip the top into the melted chocolate, twisting it into the chocolate and coating it about 1/4 inch up the sides. Place back on the baking sheet.
- While the chocolate is still wet, sprinkle a few sea salt flakes on top of each macaroon. Allow chocolate to dry completely.
- I like to store these macaroons in the refrigerator for best shelf life. If kept in a sealed container too long the internal moisture from the macaroons will “melt” the sea salt, so if you’re planning on keeping them sealed for a longer period of time, you may wish to skip the sea salt entirely.
Louise says
These were delicious and I would definitely make them again if I could find shelled pistachios without the skin. I found the process of taking off the skin and then drying them tedious and not worth the effort since I also love regular macaroons. If can find shelled pistachios – then they are very easy to make and very delicious. Thanks for the recipe.
Sandra Benjamin says
What a great combo! Mouth watering!
Marlene says
Trader Joe’s sells shelled pistachios, which I always keep on hand. Can’t wait to make these for Passover! Do you think they would freeze, Tori?
Tori Avey says
Hi Marlene– yes they should freeze nicely. Wrap them in plastic wrap (in groups of 5 or 6) and place in an airtight container to avoid freezer burn.
Miki Lanese says
Yum yum…..
Jacquie Moses says
These look amazing & will definitely make for Passover. Could you tell me the Ingredients in oz instead of cups as I’m not sure on the conversions.
Thanks
Tori Avey says
Hi Jacquie, I’m so sorry but I don’t have time to convert all of my recipes at this point (I wish I did!). Hopefully soon I’ll be able to provide that information. Meanwhile, if you do an online search for recipe conversion calculator you should get several results that will allow you to easily convert.
Didi Plein says
Wow! Thank you Tori! Heavenly!
Christine Merrill Beabout says
yummy……yes please 🙂
Peggy Bradshaw says
Those look delicious!
Susan Sadaka says
That’s beautiful !!!
Jena Stoss says
Making these for Passover this year
Susan Newman Blake says
Looks great, definitely on for my gluten-free needs come Yom Tov.
Anita Costanzo says
Yum!!
Naomi Newman says
A perfect marriage of tastes and textures!
Sheila Surrena Mannello says
I just saw bags of shelled pistachios on sale at Target and was trying to think of something special to do with them. Perfect. Thanks, Tori!
Tori Avey says
Grab them Sheila! They can be pricey, a sale is a good thing!
Phyllis Halpern says
Mmmm good. ☺
Anna Ash Yarow says
Tori is that sweetened coconut???
Tori Avey says
No, regular unsweetened coconut. The sugar adds plenty of sweetness 🙂
Lilly Hayden says
I like the just because!! Just because i love pistachios, dark chocolate, and coconut!! I love you Tori 🙂
Tori Avey says
xoxo!
Cheryl Aroosi says
Can the pistachios be substituted to make it nut free?
Tori Avey says
If coconuts are not an allergy problem, I recommend making these instead: https://toriavey.com/toris-kitchen/2013/03/dark-chocolate-dipped-macaroons/
Cheryl Aroosi says
Perfect! Thank you Tori! ?
Pam Pennell says
You out did yourself this time!
Tori Avey says
Thanks Pam! I’ve been wanting to post this recipe for a couple of years now. Finally got around to it. They are special little treats!
Pam Pennell says
You can’t go wrong with ingredients such as chocolate pistachio and sea salt. YUM.
Elaine Bruce-Haynes says
how to make these without the egg?
Tori Avey says
Elaine, the egg is a necessary binder here to hold the mixture together. You could try this vegan egg substitution, but I can’t promise it will hold together the macaroons as well because I’ve never tried it in this particular recipe: https://toriavey.com/how-to/how-to-make-a-vegan-egg-substitute/