This is a lightly sweet cookie that uses unsweetened coconut and honey instead of refined sugar. The recipe includes an option to dip or drizzle your cookies with chocolate which adds sweetness and if you like an even sweeter cookie overall, you can substitute sweetened coconut.
Coconut Pistachio Macaroons
(3 dozen)
- 1 cup butter, softened
- 1 ½ cup honey
- 2 eggs
- 2 tsp almond extract
- ½ tsp salt
- 3 ½ cups unsweetened coconut
- 1 cup pistachios, finely chopped, plus about a ¼ cup for garnishing
- 2 cups flour
- 1 ½ cup chocolate chips, optional
Preheat oven to 350F.
In a stand mixer or with a hand mixer, blend the butter and honey together for a couple of minutes until lightly fluffy and well blended. Mix in the eggs. Mix in half a cup of the flour and blend for a minute. Add the almond extract and mix to blend. Add the remaining flour and the salt and mix until just blended. Mix in the coconut and the 1 cup of pistachios until they’re incorporated.
Scoop out the cookie dough onto a parchment-lined baking sheet. They will spread slightly but not a lot. Bake at 350F for 7 minutes, then rotate your baking sheet and bake for another 6 minutes or so until the macaroons are golden brown. Remove from oven and let rest on the cookie sheet for another couple of minutes before moving them to a cooling rack.
