Pistachio and Coconut Macaroons
Ingredients
- 1 3/4 cups finely shredded coconut flakes (150g)
- 1/2 cup finely crushed pistachios (48g)
- 1/4 cup maple syrup or agave
- 1/4 cup olive oil
- 1 tsp matcha powder
- 1 tsp vanilla extract
- a pinch of salt
- 1-2 tbsp dairy-free milk
Chocolate topping
- 3/4 cup dark chocolate chips
Preparation
Measure out the shelled pistachios and use a food processor to pulse them until you get a very fine powder.
In a bowl, combine all of the macaroon ingredients together and mix well. Squeeze the dough together in your hands, and if it clumps together when squeezing it, it’s ready. If it crumbles and falls apart, add another tablespoon of milk until it sticks together.
Take a cookie scoop and scoop up a dollop of dough, packing it in tightly. Drop it on a parchment-lined baking sheet. If they crumble a little, use your fingers to reshape them.
Repeat until you run out of dough. You will get between 7-8 cookies, depending on how big you make them.
Bake the macaroons at 350°F for around 13 minutes, until the edges are golden brown.
Allow the cookies to fully cool. If they are not fully cooled, they may fall apart.
Melt the chocolate chips in the microwave, transfer it to a small shallow bowl, then dip each macaroon in the chocolate, just covering the bottom.
Transfer the remaining melted chocolate to a piping bag, then drizzle the chocolate on top of each macaroon.
Refrigerate the macaroons until the chocolate hardens, then enjoy!
Notes
If you want more cookies, feel free to double the recipe.
