1 – 14 Oz. Bag sweetened flaked coconut
1 – 14 Oz. Bag unsweetened flaked coconut
14 Oz. Can sweetened condensed milk
2 Tbsps. Pistachio powder
2 Tbsp. Sour cream
1 Tbsp. Heavy cream
1 1⁄2 Tsp. Pure vanilla extract
6 Oz. Ghirardelli dark chocolate wafers (melted)
1/2 Cup Pistachios, crushed
1) Preheat oven to 325 degrees and line two baking sheets with silpats, parchment paper or tin foil.
2) In a large bowl, mix together all the ingredients except the chocolate and crushed pistachios. Mix thoroughly.
3) Using a small ice cream scoop or tablespoon, create small mounds. Release them onto the baking sheet. Bake for 20 minutes. Remove from oven and let cool.
5) You can chop the pistachios finely with a knife or put them in a plastic bag and pound with a rolling pin or heavy pot to crush. You can also use a food processor to chop the nuts fine. Place the crushed nuts on a flat plate.
6) Take each macaroon and dip the bottom into the melted chocolate letting the excess drip off. Then press into the crushed pistachios. Place the dipped cookies on a baking sheet covered with parchment paper and let set. You can put these in the refrigerator for 20 minutes so the chocolate sets up.
7) Serve on a platter or package as gifts for the holiday.
NOTES: I call these the perfect Hannukah-Christmas Cookie. The green pistachio powder adds a touch of Christmas color and the pistachio flavor is completely unexpected making it a perfectly unique cookie.
The idea of adding pistachio flavor and crunchy nuts was totally inspired by a Halloween cookie I saw Molly Yeh make. She was using matcha powder and sprinkles for a Halloween vibe. I had just purchased pistachio powder and thought what a great upgrade this would be and the green color could really make this cookie great for both holidays. And that is how the cookie came to be.
If you haven’t worked with pistachio powder before, get ready for a treat. This can be added to everything from pancake batter, to cake batter, whipped cream and cookies. I’ve used it to make Pistachio Whipped Cream and then topped my Vanilla Cupcakes with Raspberry Filling with the Pistachio Whipped Cream. Talk about a winning combo!
The powder is finely ground pistachios with endless uses. The flavor is mild and perfectly “nutty”.
The key to making this cookie is to use a small ice cream scoop so all the cookies are the same size and bake at the same time. Really pack the coconut into the scoop to it is packed. This helps the cookie stay together when baked. Let the cookies cool completely before dipping into the chocolate.
While you can use any chocolate you like, I find the Ghirardelli Melting Wafers to be the best chocolate for this. I used dark chocolate and the wafers melt beautifully in the microwave. I dip just the bottom of the cookie a a little of the bottom edge in the chocolate. Let the excess drip off and then press into the crushed pistachios. Place right back on the parchment lined backing sheet to let cool. Popping this in the freezer again for about five minutes speeds up the process.
These make a great gift when boxed in a holiday themed tin or box. I’ve also found them to ship well with little crumbling.
I make another Macaroon cookie that has often been compared to a candy bar. So, for this recipe, I used half sweetened and half unsweetened coconut to reduce some of that sweetness. The result is one delicious cookie with a bit of chocolate and a lot of crunch. Give this one a try this holiday season, you won’t be sorry.
Looking for some other holiday cookie recipes this season? I’ve got some of my favorite tried and true recipes that I make all the time. They include:
Loaded Jumbo Cookies
Jumbo Fig, Pecan and Oatmeal Cookies
Orange Frosted Drop Cookies
Swedish Butter Cookies