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Coconut Macaroons with Raspberry Coulis and Pistachio Crunch

2023-02-15 - Written by: Emily J. Thompson

dessert coconut raspberry pistachio

Coconut Macaroons with Raspberry Coulis and Pistachio Crunch

A tropical twist on traditional macaroons, featuring coconut, raspberry coulis, and a crunchy pistachio topping.

Coconut Macaroons with Raspberry Coulis and Pistachio Crunch

Servings: 12-15 macaroons

Ingredients:

For the Macaroons:

  • 1 1/2 cups unsweetened shredded coconut
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Raspberry Coulis:

  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons water

For the Pistachio Crunch:

  • 1/4 cup chopped pistachios
  • 1 tablespoon unsalted butter, softened

Instructions

Step 1: Preheat and Prepare Baking Sheets

Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.

Step 2: Make the Macaroons

In a medium bowl, whisk together coconut, sugar, and salt. In a separate bowl, mix together butter, eggs, and vanilla extract. Stir wet ingredients into dry ingredients until well combined.

Scoop tablespoon-sized balls of mixture onto prepared baking sheets, leaving about 1 inch of space between each macaroon. You should end up with around 20-25 balls.

Step 3: Bake the Macaroons

Bake for 18-20 minutes or until golden brown on top and slightly firm to the touch. Allow to cool completely on baking sheets.

Step 4: Make the Raspberry Coulis

In a blender, puree raspberries with sugar and water until smooth. Strain mixture through a fine-mesh sieve into a small bowl. Discard solids. Refrigerate until ready to serve.

Step 5: Prepare the Pistachio Crunch

In a small skillet, toast pistachios over medium heat for about 3-4 minutes or until fragrant and lightly browned. Allow to cool completely. Chop pistachios into smaller pieces.

Step 6: Assemble the Macaroons with Coulis and Crunch

Just before serving, drizzle each macaroon with a small amount of raspberry coulis and sprinkle with toasted pistachio crunch.

Notes:

  • To toast coconut flakes instead of shredded coconut, spread on baking sheet and bake at 350°F (175°C) for about 5-7 minutes or until lightly browned.
  • Make raspberry coulis ahead of time and store in the refrigerator for up to 24 hours.
  • For an added textural element, sprinkle a pinch of chopped pistachio crunch over each macaroon just before serving.