White Chocolate Pistachio Macaroons is one of my favorite cookies that I make. I love coconut so you can see why macaroons would be one of my favorite treats that I make with it.
It wasn’t that long ago that Mike wouldn’t touch anything that happened to have coconut in it. Then for some reason when he was traveling he decided that he would purchase some macaroons for a treat and from thereafter he loves the things.
Believe me, I was thrilled that he finally discovered that coconut was a good thing. Since then I have been trying different combinations and I find that these white chocolate ones are probably my favorites.
- When separating the egg whites from the egg yolks, do this when the eggs are cold. The yolk is firmer at this point and will not break as easily.
- Make sure not to have any egg yolk in the egg whites. Even the smallest amount of yolk will prevent the egg whites from whipping up into the soft peaks you are looking for.
- Make sure that the bowl that you are using is grease-free. Do not use a plastic bowl, use bowls that are either glass or stainless steel for best results.
- Chop the pistachio into small/fine pieces. You will not want the pieces too large for these cookies.
- Use a parchment-lined baking sheet. If you don’t have parchment paper you can grease the baking sheet with shortening, but the cookies will not remove as easily.
- An ice cream scoop works well for making the cookies. If you don’t have one use a tablespoon and scoop out about 2 tablespoons for each cookie. You may need to adjust the cookies into a mound.
Step for making White Chocolate Pistachio Macaroons
Preheat the oven to 325 F. Line baking sheets with parchment paper.
Separate the two egg whites from the egg yolks. Put the egg whites in a medium bowl and refrigerate the yolk to use later. (Note: make sure the eggs are at room temperature before you beat the egg whites.
Add the sugar and cream of tartar to the egg whites and beat until the egg whites forming soft peaks, about 3 to 5 minutes. Beat in the vanilla.
Add the coconut and the pistachios and fold in until well combined.
Drop by tablespoons or by an ice cream scoop onto the prepared baking sheet. Help to form the mounds if they need to be fixed.
Place the cookies in the oven and bake for 18 to 20 minutes or until they are lightly browned.
Once the cookies are baked remove from the oven and cool completely on a cooling rack.
Once the cookies are cooled melt the white chocolate and drizzle over top of the cookies. Store cookies in an airtight container.
If you are looking for more cookie recipes take a look at these recipes:
White Chocolate Pistachio Macaroons
- 2 large egg whites room temperature
- 2/3 cup sugar
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla
- 1/3 cup pistachios finely chopped
- 4 1/2 cup sweetened coconut
- 1/2 cup white chocolate chips
- 1 teaspoon shortening
- Preheat the oven to 325 degrees F. Line the baking sheet with parchment paper or a silicone baking mat.
- Add room temperature egg whites to a medium bowl. Add the sugar and cream of tartar to the egg whites.
- Beat the egg whites with an electric mixer until soft peaks form about 3 to 5 minutes.
- Once the egg whites are ready, add the vanilla and beat in.
- Add the chopped pistachios and coconut to the egg whites and fold in until well combined.
- With an ice cream scoop or a tablespoon drop mound of the coconut mixture on the prepared baking sheet. Shape the mounds if they need shaping.
- Place the cookies into the preheated oven and bake 18 to 20 minutes or until the cookies are lightly browned.
- Remove from the oven and place the cookies on a cooling rack and cool completely
- Once the cookies are cooled. Place the white chocolate chips into a microwave-safe bowl with the shortening and melt. Heat for 20 seconds at a time. Mixing the chocolate with a spoon in between each 20 seconds.
- Drizzle the melted white chocolate over the cookies. Let the chocolate dry and store in an airtight container.
- Make sure to have the eggs at room temperature. The egg whites can be separated when the eggs are cold, which is easier to do at this point.
- Be careful not to get any of the egg yolk in with the egg white. If you do start over. The littlest amount of the yolk in with the whites will prevent the whites from frothing up.
- The pistachios should be finely chopped to make it easy to mix them into the batter.
- Use a silicone baking mat or parchment paper for the baking sheet instead of greasing the baking sheets. The cookies will be easier to remove from the pan.