Go Back
+ servings
Side view of a plateful of macaroons.

White Chocolate Pistachio Macaroons

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.
5 from 2 votes
Print Pin
Course: Dessert, Snack
Cuisine: French
Keyword: White chocolate pistachio macaroons, white chocolate macaroons, macaroons
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 15 cookies
Author: Dawn


  • 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.


  1. 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.
  2. 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.
  3. The pistachios should be finely chopped to make it easy to mix them into the batter.
  4. 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. 
Nutrition information is an estimate and may vary with brands of ingredients used.


Carbohydrates: 17.8g | Protein: 1.6g | Fat: 11.1g | Saturated Fat: 8.9g | Sodium: 22mg | Potassium: 112mg | Fiber: 2.3g | Sugar: 13.5g | Calcium: 3mg