Pistachio-Coconut Macaroons, with an Almond-Poppyseed Variation

I made these for my mother's 80th birthday party. Actually, I made them as a trial run first, and they disappeared so quickly and thoroughly that I had to make them again. I'm thinking I might make them again for Christmas too. Awfully good; yes.

They have a delightful combination of crispy-nutty and chewy textures. If you roll them in the icing sugar, they acquire a crackly outer texture, and are a little sweeter. Mom liked them better without the icing sugar, though. I liked them both about equally. I am sure other people will prefer the icing sugar...

To make the Almond-Poppyseed variation, replace the pistachios with 2 cups (200 grams) finely ground almonds, and the coconut with 1/2 cup (75 grams) of poppyseeds, which ideally should be ground. 

36 to 42 cookies
1 hour working time plus 1 or 2 hours chilling time

2 cups (225 g) whole but shelled pistachios
1/2 cup sugar
1 cup (100g) unsweetened dessicated coconut, very fine
1/8 teaspoon salt
2 large egg whites
1/2 cup sugar
1/8 teaspoon cream of tartar
1/4 to 1/3 cup icing sugar (optional)

Put the pistachios in a food processor or dry blender (Vitamix) and grind until fine and floury. You should do this in several batches. Add some of the 1/2 cup of sugar to each batch. Put the pistachios in a mixing bowl. Add the coconut, grinding it up as well if it is not quite fine and floury. Mix in the salt.

Beat the egg whites until stiff, adding the sugar and cream of tartar as you go. Gently fold the pistachio and coconut mixture into the egg whites. Cover the dough and refrigerate it for 1 to 2 hours.

Preheat the oven to 350°F. Line 1 or 2 baking trays with parchment paper. Using a small disher or a tablespoon, scoop out cookies. You can leave them plain, or roll them in the icing sugar, whichever you prefer. Set them out on the baking tray, giving them some space. Bake for 12 to 15 minutes until puffed and mostly set. They should have just a little colour on the bottom.

Let cool and store in a well-sealed tin in a cool spot.

Posted in: Ontario Food