Pistachio Macaroons Dipped in Dark Chocolate (GF, DF, Passover-Friendly)
By Leora Barak RHN
1 egg white
2-3 tsps rosewater
½ cup pure maple syrup
¾ cup pistachio nuts, finely crushed (reserve 1/2 tbsp for garnishing)
1½ cups shredded coconut, unsweetened
½ cup dark chocolate chips, >70% cacao
1 tsp coconut oil
Preheat oven to 325F.
In a round glass bowl, beat the egg and egg white.
Add remaining ingredients and mix well until combined.
Scoop 1 teaspoon portion, gently roll into ball and place onto parchment-lined cookie sheet. Bake for 25 minutes. Allow to cool completely.
Prepare chocolate coating using the Bain Marie* method.
Dip cooled ½ cookie, one by one, into the melted chocolate and place onto parchment-lined rectangular pyrex dish. Garnish the dipped half with crushed pistachios.
Place dish in fridge for ½ hour until chocolate sets.
Store in sealed glass containers in the fridge, or at room temperature.
Enjoy & Happy Holidays! XO
* Bain Marie: Place the chocolate chips + coconut oil in a heatproof bowl over a pan of simmering water. The base of the bowl should sit above the water without touching it. Once the water begins to boil, turn heat off and keep stirring while allowing the chocolate, together with the coconut oil, to melt until it is smooth, shiny and glossy.
Recipe inspiration https://toriavey.com/