EVOO Pistachio Macaroons
May or may not have had to search the difference between 'macaroons and macarons' while making these delectable, coconutty, pistachio-filled treats!
1¾ cups finely shredded coconut flakes
½ cup finely crushed pistachios
¼ cup maple syrup
¼ cup Sizzle
1 tsp matcha powder
1 tsp vanilla powder
A pinch of salt
1-2 tbsp dairy-free milk
¾ cup dark chocolate chips
Instructions
Active Time: 20 Minutes
Full Time: 40 Minutes
Measure out the shelled pistachios and use a food processor to pulse them until you get a very fine powder.
In a bowl, combine all of the macaroon ingredients (everything except chocolate chip cookies) together and mix well. Squeeze the dough together in your hands, and if it clumps together when squeezing, it's ready. If it crumbles and falls apart, add another tablespoon in milk until it sticks together.
Take a cookie scoop and scoop up a dollop of dough, packing it in tightly. Drop it on a parchment-lined baking sheet. If they crumble a little, just use your fingers to reshape them. Repeat until you run out of dough. You will get between 7-8 cookies, depending on size of scoop.
Bake the macaroons at 350F for around 13 minutes, until the edges are golden brown. Allow the cookies to fully cool. If they are not fully cooled, they may fall apart.
Melt the chocolate chips in the microwave, transfer it to a small shallow bowl. Then dip each macaroon in the chocolate, just covering the bottom. Repeat with each macaroon.
Transfer the remaining melted chocolate to a piping bag, then drizzle the chocolate on top of each macaroon.
Refrigerate the macaroons until the chocolate hardens. Enjoy!
