Keto Passover Chocolate Pistachio Macaroons Recipe

Desserts
Gluten Free
Quick Easy
Snacks
Vegetarian
4.6/5
(1667 reviews)
Keto Passover Chocolate Pistachio Macaroons
Zylo Recipes

Description

These chocolate pistachio macaroons are a truly special treat, perfect for satisfying your sweet tooth with a delightful combination of flavors and textures. Imagine biting into a cloud-like base of gently sweetened coconut meringue, each strand tender and slightly chewy. The macaroons are baked to a beautiful golden brown, their delicate sweetness intensifying as they bake.

The aroma alone is enough to make your mouth water. Once cooled, each macaroon is generously dipped in a glossy, dark chocolate. The bitterness of the chocolate perfectly complements the sweetness of the coconut, creating a balanced and sophisticated flavor profile.

As the chocolate hardens, it creates a satisfying snap with each bite, adding another layer of textural delight. Finally, the macaroons are adorned with a sprinkle of crushed, salty pistachios. The vibrant green nuts provide a visually appealing contrast to the dark chocolate and golden coconut, while their salty crunch adds a playful counterpoint to the sweetness of the cookie.

The pistachios also contribute a subtle nutty flavor that enhances the overall experience. These macaroons are not only delicious but also surprisingly light, making them the perfect guilt-free indulgence. They are ideal for serving at festive gatherings, enjoying as an afternoon treat, or simply savoring with a cup of coffee or tea.

Their elegant appearance and complex flavor profile make them a standout dessert that is sure to impress. Whether you're following a specific dietary plan or simply looking for a delicious and satisfying treat, these chocolate pistachio macaroons are a must-try. The combination of the fluffy coconut meringue, rich dark chocolate, and salty pistachios creates an unforgettable taste experience that will leave you wanting more.

Preparation Time

Prep Time
15 min
Cook Time
30 min
Total Time
45 min

Nutrition Information

Per 1 piece serving
C
Calories
135 Kcal

C
Carbs
5 g
Fi
Fiber
1 g
Sugar
3 g

P
Protein
2 g

C
Fats
12 g
Saturated Fats 4 g
Unsaturated Fats 7 g

Cholestrol 15 mg
Sodium 10 mg
Potassium 50 mg
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Ingredients

    1.
    Egg whites
    Egg whites
    4 large
    2.
    Monk Fruit Erythritol Blend
    Monk Fruit Erythritol Blend
    0.75 cup
    3.
    Vanilla extract
    Vanilla extract
    1 teaspoon
    4.
    Coconut, dried, shredded or flaked, unsweetened
    Coconut, dried, shredded or flaked, unsweetened
    4 cup
    5.
    Coarse Kosher Salt
    Coarse Kosher Salt
    0.13 tsp
    6.
    90% Dark Chocolate
    90% Dark Chocolate
    4 oz
    7.
    Roasted Shelled Pistachios With Sea Salt
    Roasted Shelled Pistachios With Sea Salt
    2 oz

Instructions

    1.
    Preheat the oven to 325°F (160°C). In a stand mixer, combine fresh egg whites, ¾ cup powdered sweetener, and 1 tsp vanilla extract. Using the whip attachment, whip on medium-high speed until stiff peaks form.
    2.
    Add the unsweetened coconut flakes and ⅛ tsp kosher salt to the meringue. Gently fold until the coconut is evenly distributed.
    3.
    Use a 1 oz cookie scoop to portion the dough onto a silicone or parchment-lined baking sheet, fitting about 12 cookies per sheet.
    4.
    Bake for 11-12 minutes, until the edges are lightly browned. Allow the cookies to cool completely on the baking sheet before removing. Use a spatula to carefully lift the cooled cookies off the pan. Repeat with any remaining dough.
    5.
    Melt the chocolate in the microwave, leaving a few small solid pieces. Stir until the remaining pieces dissolve, creating a tempered effect for better hardening at room temperature.
    6.
    Dip the bottoms of each cooled macaroon into the melted chocolate. Sprinkle crushed pistachios along the chocolate-dipped edges, or roll the dipped macaroon in the pistachios. Place the decorated cookies on a clean parchment-lined sheet and allow the chocolate to harden completely. Store in an airtight container for up to one week.