Chocolate pistachio macaroons

by Barry Lewis

Prep time
10 mins
Cook time
20 mins


2 egg whites

50g plain flour

125 g sugar

150g dessicated coconut

1 vanilla pod

2tbsp pistachio kernels

150g milk chocolate, bashed in pieces

Making these delicious chocolate pistachio macaroons could not be simpler, in fact the pistachios and chocolate are basically optional entirely, let your imagination and favourite flavour combinations run wild and see what you can come up with!

First up take your vanilla pod (if using) and slice lengthways down the middle, then lightly score with a table knife or spoon from one end to the other to push out the seeds, reserve to one side.

Put the pistachio kernels into a zip lock bag and bash with a rolling pin to break them down.

Now get a large bowl and add all of the ingredients (except for the chocolate and half of the kernels) and mix together with a wooden spoon, then using one hand bring together into a sticky rough lump.

Spoon teaspoon amounts of the coconut mix onto a lined baking tray either dolloping in high mounds like I do in the video to get some height, or making them slightly flatter if you want more of a cookie look.

Bake in an oven pre-heated to gas mark 4 (or equivalent see temperature conversion charts) for 20 mins or until golden, allowing the macaroons to cool on the tray, then transfer to a wire rack.

Melt up the chocolate in a bowl in the microwave on 30 second blasts, stirring between each blast until lovely and melted, drizzle over the tops of the macaroons coating them as much or as little as you wish. Sometimes it’s nice to sit the bottoms of the macaroons in chocolate too, freestyle this and add an extract like mint etc if you wish to boost more flavour into them.

Sprinkle the tops with remaining bashed pistachio nuts and allow the chocolate to set before serving. Simply delicious with a toasted coconut topping soft centre and chocolate pistachio tops. Give them a go!