Coconut macaroons with pistachio

When I learned this, I knew I have to share this recipe with all. I know a lot of people like to try their hands at baking and desserts especially with holiday season coming in. But at the same time, you want something simple to start with, if you are a beginner or are tied up with other activities. And that's when I decided to share this Coconut macaroons recipe with pistachio.

Coconut macaroons with pistachio is pretty similar to the bounty in taste.

They are different from your French "Macarons" as the spelling also suggest and the main ingredient in these is the coconut. I also added some shredded/grounded pista/pistachio to this to bring a slightly different flavour.

An extremely simple dessert to make and keep at home. This can easily stay for good 8 to 10 days without any preservatives.

Try this delicacy this Christmas to bring some more sugar in your life. Wish you all a very happy new year and a healthy, peaceful and corona free 2021.

Ingredients (Makes around 15 medium sized macaroons)

1. 2 cups dried coconut flakes

2. 2 tbsp grounded pista/pistachio

3. 1/4 cup powdered sugar

4. 3 tbsp condensed milk (instead of this, you can increase sugar quantity to 1/2 cup)

5. 1/2 tsp vanilla essence or extract

6. 2 egg whites

7. 1 tbsp milk (optional. Add if you feel batter is too dry. You can even take lesser quantity.)

8. 1/2 tsp salt

9. Chocolate bar

Procedure

1. Seperate the egg whites from egg yellow and beat the egg whites to form stiff peaks. Add salt. This helps to stabilize the peaks.Do not overbeat. This step is important.

2. Add the coconut flakes, pistas, vanilla essence, sugar, condensed milk and mix well.

3. Leave your batter in the fridge for 30 to 60 mins. Minimum 30 mins.

4. After you remove the batter, if you feel its too dry, add very little milk to bring some moisture.

5. Scoop out and arrange on a baking tray lined with butter paper/baking paper/ parchment paper.

6. Bake the macaroons for 12 to 15 mins at 180 C or until they turn light brown on top.

7. Let them cool once removed from the oven. Now take melted chocolate (You can easily melt in a microwave for 10 to 15 secs for a cadbury bar. For other choclate bars, it is faster to melt if they are in smaller pieces. Alternatively you can melt it with a double boiler technique.)

8. Dip the bottom of these macaroons in melted chocolate and leave it for cooling.

9. I left them overnight on a rack. Do not put them in fridge.

10. They are now ready to serve. You can easily store them in an air-tight container for good 8 to 10 days. Do not keep them in fridge. Else the moment they are taken out, the chocolate would start to melt and the coconut would taste very dry.