These coconut macaroons are dipped in tempting gianduja and beautifully green pistachios.
A new Christmas classic, in my humble opinion.
Coconut macaroons with gianduja and pistachios
8 large macaroons
130 g shredded coconut
130 g sugar
2 egg whites
90 g gianduja, melted
40 g unsalted pistachios, finely chopped
Carefully heat shredded coconut, sugar and egg whites in a saucepan while stirring, until the sugar has dissolved. Form macaroons with your fingertips and place the macaroons on a baking tray lined with baking paper. Bake the macaroons in the oven at 180 degrees Celsius for about 15 minutes, until they are beautifully golden. Cool and dip the bottom in melted gianduja and sprinkle with pistachios.